About Garides Saganaki
Garides saganaki combines prawns with tomato, herbs and feta in a bubbling skillet that is made for sharing with bread. The prawns are cooked briefly so they stay tender, while the tomato sauce is reduced separately for a deeper flavour.
Ingredients
- 700 g large raw prawns, peeled and deveined
- 3 tbsp extra virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp tomato purée
- 400 g crushed tomatoes
- 120 ml seafood or vegetable stock
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp sweet paprika
- Pinch chilli flakes, optional
- 150 g feta, crumbled
- Salt and black pepper
- Fresh parsley, chopped
- Lemon wedges, to serve
Method
- Pat the prawns dry and season lightly.
- Heat 1 tbsp olive oil in a wide frying pan and sear the prawns briefly, just until they begin to turn pink. Remove to a plate.
- Add the remaining oil and soften the onion. Stir in the garlic and tomato purée.
- Add the tomatoes, stock, oregano, thyme, paprika and optional chilli. Simmer for 10 to 15 minutes until thickened.
- Return the prawns to the pan and cook for 2 to 3 minutes, until just cooked through.
- Scatter over the feta and allow it to soften into the sauce without completely melting. Finish with parsley and serve immediately.