Prawn Saganaki

30m
Prep Time
13m
Cook Time
43m
Ready In

Recipe: #31811

April 22, 2019



"From our weekday newspaper The West Australian. Times are estimated."

Original is 6 servings

Nutritional

  • Serving Size: 1 (279.3 g)
  • Calories 241.5
  • Total Fat - 10.2 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 220.8 mg
  • Sodium - 1138 mg
  • Total Carbohydrate - 6.8 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.6 g
  • Protein - 29.1 g
  • Calcium - 260 mg
  • Iron - 1 mg
  • Vitamin C - 9.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat oil in a large ovenproof frying pan over a medium heat and add the onion, garlic, oregano and chilli and cook, stirring occasionally, for about 3 to 4 minutes, or until soft and then add wine and bring to a boil and boil for about 1 minutes, or until sine is almost evaporated.

Step 2

Now add the prawns, tomatoes and tomato paste and season with salt and pepper and cook, stirring occasionally, for about 3 minutes, or until prawns are almost cooked and then sprinkle fetta over the top and cook in a very hot oven (240C) for about 5 minutes or until fetta is slightly melted and garnish saganaki with fresh parsley leaves and serve with crusty bread.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting prawns, look for those that are firm and have a slightly sweet smell.
  • When selecting tomatoes, look for those that are ripe, plump, and fragrant.

  • Substitute the shrimp for scallops - this substitution will provide a sweeter taste to the dish, as scallops are a milder shellfish than shrimp.
  • Substitute the feta cheese for goat cheese - this substitution will provide a tangier flavor to the dish, as goat cheese is slightly more acidic than feta cheese.

Vegetarian Saganaki Heat oil in a large ovenproof frying pan over a medium heat and add the onion, garlic, oregano and chilli and cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Now add the tomatoes and tomato paste and season with salt and pepper and cook, stirring occasionally, for about 3 minutes, or until tomatoes are softened. Sprinkle feta over the top and cook in a very hot oven (240C) for about 5 minutes or until fetta is slightly melted and garnish saganaki with fresh parsley leaves and serve with crusty bread.



Greek Salad - This classic Greek side dish is a perfect complement to the Prawn Saganaki, as it is light and fresh, and provides a nice contrast to the rich and savory flavors of the main dish. The combination of tomatoes, cucumbers, onions, feta cheese, and olives is a classic combination that is sure to please all palates.


Lemon Potatoes: Lemon Potatoes are a delicious side dish that pairs perfectly with the Prawn Saganaki. The potatoes are boiled until soft and then roasted in a mixture of olive oil, lemon juice, and herbs. The combination of the creamy potatoes and the bright and acidic flavors of the lemon juice will provide a great contrast to the rich and savory flavors of the Prawn Saganaki.




FAQ

Q: How many prawns should I use?

A: The recipe calls for 1 kilogram of shrimp (king prawns) that are peeled, deveined and tails intact.



Q: What is the cooking time?

A: The recipe recommends cooking the prawns for 3-4 minutes until they turn pink.

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Fun facts:

This classic Greek dish is said to have been named after a famous Greek admiral, Admiral Koundouriotis, who was the first to serve it to his sailors aboard his ship.

The popular dish has been featured in many films and television shows, including the classic romantic comedy 'My Big Fat Greek Wedding' where the main character Toula serves it to her family.