Prawn saganaki
Serves: 2
Total time: 
Recipe photograph by Maja Smend
Prawn saganaki
Recipe by Lucy Jessop
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
549Kcal
Fat
21gr
Saturates
7gr
Carbs
48gr
Sugars
11gr
Fibre
4gr
Protein
31gr
Salt
3gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- 1 red onion, finely sliced
- 3 garlic cloves, finely chopped
- a good pinch of crushed chillies
- 1 x 400g tin Taste the Difference Pomodorini cherry tomatoes
- a small glass white wine (or use 150ml water or stock)
- a pinch of sugar
- 1 x 180g pack large raw prawns
- ½ x 28g pack flat-leaf parsley, leaves chopped
- 75g feta cheese
- 4 slices rustic or ciabatta bread, toasted
- 1 lemon, cut into wedges
Step by step
- Heat the olive oil in a deep frying pan and gently cook the onion, covered, for about 5 minutes until soft.
- Stir in the garlic and chilli; cook for a minute. Increase the heat, add the tomatoes and wine (or water or stock), cover, bring to the boil and simmer gently for 10 minutes. Remove the lid and bubble for a further few minutes. Season to taste with salt, black pepper and a pinch of sugar.
-
Add the prawns and half the parsley, cover and cook for 2 minutes until the prawns are cooked through.TipPrawn saganaki is a rustic Greek dish made with tomatoes, prawns and feta cheese.
- Crumble over the feta and sprinkle with the remaining parsley; leave to stand for a minute. Serve with the toasted bread, drizzled with olive oil, and the lemon wedges.
