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Prawn saganaki - a traditional Greek recipe

By Edited Dec 11, 2013 1 0

 

Prawn saganaki is a traditional Greek dish I used to enjoy when I was in Corfu. Originally Saganaki (which means little frying pan in Greek) refers to various Greek dishes prepared in a single-serving frying pan, but the most popular one is the cheese saganaki.

The prawn saganaki, although less popular, has a great taste and can serve as a starter or side dish (and when served with bread can even be quite filling as a main dish). The dish includes the Greek ouzo and feta cheese (made from goat milk) which should be available in most super markets. But off course the main ingredients are the prawns, seafood lovers especially will enjoy this one very much!

So read carefully as I explain the recipe:

Saganaki

Ingredients for 4 servings:

  • 800 g prawns
  • 50 ml ouzo
  • 300 g chopped fresh tomatoes
  • 100 g grated onion
  • 200 g feta cheese
  • 1 hot green chilli pepper chopped
  • 100 g chopped green pepper
  • 2 cloves grated garlic
  • 1 teaspoon chopped parsley
  • 100 ml olive oil
  • Salt and pepper

Preparation

-  Start by removing the shell and the intestine of the prawns, originally the head and tail are meant to keep but I prefer to remove them as well (just saves you a lot of trouble during the diner, allowing you to fully enjoy your meal instead).

 

-  Heat up the olive oil in a frying pan until it’s light brown, add the garlic, onion, chopped chilli pepper and the green pepper

 

-  Fry this for two minutes, add the prawns and stir it well

 

-  Now it’s time to throw in the ouzo and let it cook for two more minutes

 

-  Then add the tomatoes, salt, pepper and parsley and simmer for another five minutes

 

-  Now evenly distribute the sauce in 4 (preferably ceramic) bowls or, if you don’t have this or prefer using one big dish, put it all together in a baking dish

 

-  Divide the feta cheese in little cubes and put it on top of the mixture

 

-  Now place it in the oven to gratinate the cheese in 10 – 15 minutes (check yourself to see when it’s ready)

 

-  As a finishing touch add some fresh chopped parsley on top and serve the dish hot

 

-  Enjoy this great meal!

 

Tips and variations:

Instead of the ouzo you could use some white wine to get a slightly different taste.

Pasta-sauce variation: when serving as a main dish with pasta add some cream (200 ml.) and tomato paste.

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