Agni Bay 39.7366° N, 19.9295° E
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Prawn Saganaki

recipe portions Serves 6-8

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Ingredients

  • 1Kg large prawns, peeled and head removed, (leave tails)
  • 500g Fresh chopped (ripe) tomatoes
  • 300g Feta cheese, coarsely crumbled
  • 1 large onion, finely chopped
  • 5 big garlic cloves, crushed
  • Oregano and paprika
  • Pepper
  • Parsley, coarsely chopped
  • Vegetable stock cube
  • Olive oil

Method

  1. Put olive oil, onions and garlic in a deep pan and seal.
  2. Add chopped tomatoes, pepper, stock cube (crumbled) 1/2 of the paprika, oregano and parsley, and cook while stirring gently for 5 minutes.
  3. Add prawns, Feta cheese and cook (while stirring gently) for a further 3 minutes. (Note if your Feta cheese is not very creamy then add 150g of fresh cream during this stage.)
  4. Place in a large terracotta pot (or portion sized individual ones – like the ones we use at the Taverna) and sprinkle the remainder of the oregano, paprika and parsley over. Bake for 30 minutes at 200C until starting to brown.

Serving suggestion

Eleni normally serves ‘Prawn Saganki’ with rice and fresh bread – it makes a very filling meal.