This is a recipe about making prawns with red sauce and Feta cheese or “saganaki” as it is called in Greece and it is really popular sea food during the summer.
One of the most common problems that I had when I was young (among all the others…) were to eat prawns as I found it was really hard to clean them. Well, nowadays I realise that the only thing you have to do is throw away the head and then the rest is easy.
Whenever you talk about Saganaki in Greece you mainly refer to the appetizer version which is prepared in a small frying pan with cheese.
On this instance prawn saganaki is what you might think of a prawns casserole.
Most probably if you talk to any Greek about saganaki with prawns he will tell you that it is a mainly summer dish. Nevertheless, as any food what it matters is your appetite.
Add a bit of Ouzo to the mix and for sure you will enjoy it even more!
INGREDIENTS FOR PRAWN SAGANAKI
- 250 grams fresh prawns cleaned but with head and tails left intact
- A bit of olive oil
- 1 red onion finely diced
- 2 cloves garlic, finely minced
- 2-3 tbsp ouzo (or red wine)
- 200 grams canned tomatoes
- A small bunch of freshly chopped, flat leaf parsley
- Salt and Pepper for seasoning
- 250 grams feta cheese
INSTRUCTIONS
- In a large deep frying pan add olive oil on medium heat and once heated add the onions and the garlic.
- Add the prawns and saute gently for a couple of mins. It shouldn’t be more than 2 minutes or else the shrimps will go hard
- Then it’s the time of the ouzo, pour gently the ouzo and let it mix with your prawns.
- When the Ouzo is almost gone, add the tomatoes, parsley and salt with pepper. Bring it to a boil, lower the heat a bit and cook for 10 mins.
- 4. Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill until the feta melts into the sauce.
