THE SWIISH KITCHEN: Prawn Saganaki


From my last Sally's Kitchen post I had a wonderful response and so I have decided to keep this up as a regular feature on swiish.

As you might already know I'm currently doing the  I Quit Sugar program (you can read all my diaries here) and have committed to my 2013 health kick so am trying to be as healthy as possible in the kitchen whilst keeping food varied and most importantly, tasty! 

I managed to get some fresh prawns at a bargain price last week and immediately I thought of this dish. This is a recipe that is great for entertaining and I guarantee you it'll impress every time even though it's ridiculously simple so all your time won't be taken up in the kitchen. 


PRAWN SAGANAKI RECIPE

This is actually an entree recipe that serves 4 however I simply used the same quantities and served as a main dish for Marcus and I.

What you'll need: 

  •  250 grams fresh prawns, cleaned, de-veined and tails left intact
  •  1/4 cup olive oil
  •  1 red onion finely diced
  •  2 cloves garlic, finely minced (read why we love garlic so much here)
  •  2 red chillies, finely chopped
  •  2-3 tbsp ouzo
  •  200 grams canned tomatoes (or 2 large tomatoes pureed in a blender)
  •  1/4 cup freshly chopped, flat leaf parsley
  •  salt and pepper for seasoning
  •  100 grams feta cheese (I actually always use a little more... you can never have enough feta!)
 

What to do:  

  • Heat the olive oil on a medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillies. Allow the mixture to soften and become translucent after a few mins.
  • Add the prawns and saute gently for a few mins.
  • Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point turn the temperature down to a medium-low simmer. Cook for 10 mins.
  • Transfer saganaki mixture to oven safe ceramic bowls thrn crumble the feta on top. Place under hot grill until feta melts & oozes into sauce. 

 

*swiish tip: Have lemon on hand in case the chilli is a bit spicy and always serve with a delicious loaf of bread to mop up the sauce with. Yum! 

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