Prawn Saganaki

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 tablespoon olive oil
1 teaspoon olive paste
1 (450g) can crushed tomatoes
65ml dry white wine
40g ouzo (see Cook's Note)
Crushed chilli flakes
Dried oregano, optional
Salt and pepper
16 medium prawns, whole and heads on
1 medium onion, chopped
2 garlic cloves, crushed
50g crumbled feta cheese
Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the prawns (complete with head and shell for flavor) with the salt, pepper, chilli flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the prawns from the pan and put on a plate. When the prawns are cool enough to handle remove the heads and peel off the shells.

Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the prawns to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

*Cooks Note: Ouzo is traditional Greek liqueur that is flavored by anise. It is available at any well stocked liquor store.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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