Garides Saganaki
A Greek prawn saganaki in a rich tomato, white wine and feta cheese sauce, perfumed with onion and parsley and finished with olive oil. Best served warm with crusty bread.
Pasos
- 1
Place the prawns in a pot and cover with water; bring to a boil and cook for 5 minutes. Drain, reserving the liquid.
- 2
Heat 2 tablespoons of olive oil in a saucepan. Add the onion and cook until soft.
- 3
Stir in the parsley, white wine, chopped tomatoes, garlic and the remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, until the sauce thickens.
- 4
Peel and devein the prawns, leaving the head and tail on.
- 5
When the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt.
- 6
Serve warm with slices of crusty bread. Optional: you can add a few tablespoons of stock or passata to make a delicious pasta sauce.
