Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 teaspoon oregano, dried
- 1 chilli, long red de-seeded and finely chopped
- 1/3 cup dry white wine
- 1 kilogram shrimp ( king prawns, 24 specified peeled, deveine3d and tails intact, personally I remove the tails)
- 320 grams tomatoes (5 vine-ripened)
- 1 tablespoon tomato paste
- Salt, to tast
- Pepper, to taste
- 100 grams feta cheese (Greek crumbled)
- Parsley leaves, fresh to garnish
- Crusty bread to serve
How to Make
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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.
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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.
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