Prawns (garides) saganaki
- 500g raw king prawns
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 teaspoon freshly chopped parsley
- 1 cup (250ml) white wine
- 400g tin chopped tomatoes, drained
- 1 clove garlic, finely chopped
- 200g feta cheese, cubed
Preparation:5min › Cook:35min › Ready in:40min
- Place the prawns in a pot and add enough water to cover them. Boil for 5 minutes, then drain, reserving the liquid and set aside.
- Heat about 2 tablespoons of oil in a saucepan. Add the onion and cook and stir until the onions are soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil.
- Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.
- While the sauce is simmering, the prawns should have become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.
- When the sauce has thickened, stir in the prawns. Bring to a simmer, and cook for about 5 minutes.
- Add the feta cheese and remove from the heat. Let stand until the cheese starts to melt.
- Serve warm.
Altered ingredient amounts. I'd definitely reduce the "5cm of water "- if I'd added the entire amount of prawn stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornflour to thicken up a bit. Most of the flavour came from the feta cheese . The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential. - 29 Sep 2008
With modification this is a good recipe. Add some tomato/basil pasta sauce, thicken with rice flour and serve with grated Mozzarella as a optional sprinkle. No Feta cheese added - 21 Jul 2012