Prawn Saganki is is basically prawns (or shrimp) baked with tomato and feta. Simple but tasty.  A delicous Greek dish often served as entree but makes a delicous meal with crusty bread to mop up the juices. You could even toss through al dente pasta to create a Greek style pasta marinara. This recipe is adapted from George Calombaris’ cookbook “Greek Cookery from the Hellenic Heart”
For about 4 people I started with about 1 kg good fresh green (raw) prawns which I peeled and deveined. Heat a heavy based pan add some extra virgin olive oil and fry off 3 onions, peeled and sliced until they start to colour. Throw in your prepared prawns, 3 sliced cloves of garlic,chilli to taste and a spoonful of dried oregano. Cook for a few minutes.
Add 2 cups of crushed tomatoes and a small cup of water. Simmer for 5 minutes. Season to taste. Stir in some shredded parsley and crumble over 100g good fetta cheese. Pop this under the grill until golden. Then drizzle with extra virgin olive oil and serve!

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