You might not know this about me, but I love prawns. Maybe I haven’t told you this before? Alright, maybe I have! It’s been a while since I’ve shared a prawn recipe, but I feel that now is the perfect time, because spring is nearly here. The weather has warmed up (slightly), the sun is rising earlier and setting later and I’ve spotted the first few flowers poking through the earth. And any time of year that isn’t winter is prawn time to me.
Have you heard of Prawn (or Shrimp) Saganaki before? No? Don’t worry, I hadn’t either until a few years ago. It’s an absolutely delicious Greek dish full of prawns in a garlicky tomato sauce, scattered with tangy feta and freshly torn parsley. Serve it with a chunk of fresh, crusty bread and… are you drooling yet?
I have to admit that even though Australia has a huge Greek population (Melbourne has the largest of any city in the world outside of Greece), I can’t remember seeing many Greek restaurants in Sydney growing up, so I’ve never really delved too deeply into Greece’s wonderful cuisine. What a shame!
This Prawn Saganaki is the beginning of a beautiful friendship between Greek food and I, so I don’t think we’ll be acquaintances for too much longer. The dish is packed full of flavour and in typical Mediterranean fashion isn’t too heavy, so would be great for lunch or a light meal. As it’s best served hot from the oven, it makes the perfect dish for those Spring days or nights where it’s still a little bit nippy.
Prep Time: 5 minutes
Cooking Time: 25 minutes
1 tbsp olive oil
1 medium brown onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
½ cup white wine
400g can chopped tomatoes
1 tsp granulated sugar
½ tsp chilli flakes
350g raw, shelled prawns
125g feta cheese, crumbled
¼ cup torn, fresh flat-leaf parsley
1 large baguette, thickly sliced
- Preheat oven to 180°C/350°F/Gas Mark 4. In a large frying pan, heat olive oil over medium heat. Add onions, and cook, stirring, for 3 minutes, until softened, then add garlic and cook for another minute. Add tomato paste, cook for 1 minute, then add white wine and simmer until reduced by half. Add chopped tomatoes, granulated sugar and chilli flakes, reduce heat to low and cook, stirring occasionally, until thickened, about 10 minutes.
- Remove from heat, stir in prawns and spread mixture into a large oven-proof dish in a single layer. Sprinkle crumbled feta cheese evenly over the top and bake for 10 minutes, until prawns are cooked through and cheese has melted slightly.
- Remove from oven and scatter with torn parsley. Serve immediately with sliced baguette.
Recipe adapted from Taste.