Greek prawns-Saganaki

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
4 21
What is real sea value? Well, when the incomparable aroma of prawns merges with feta and tomatoes to form a seductive one-pot wonder. Flatbread tastes good with it.
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 500 g small raw shrimps (approx. 20 g each; fresh or frozen; without head, with shell)
  • 2 Onions
  • 3 Garlic cloves
  • 3 TABLESPOONS Olive oil
  • 5 TABLESPOONS Brandy (e.g. Metaxa)
  • 2 can(s) (425 ml each) chunky tomatoes
  • 1 TABLESPOON White wine vinegar
  • 7-10 Tbsp salt, pepper, sugar
  • 200 g Feta
  • 4 Stem/s Parsley

Directions

  1. 1

    Defrost the prawns if necessary. Peel onions and garlic and chop finely. Heat 1 tablespoon of oil in a large, preferably ovenproof pan. Brown the onions and garlic. Deglaze with brandy. Add tomatoes and vinegar and bring to the boil. Season with salt, pepper and 1⁄2 tsp. sugar. Simmer without lid for about 10 minutes at low heat.

  2. 2

    Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Peel, gut, wash and dry shrimps. Cut in up to the tail end. Heat 2 tablespoons of oil in a pan. Fry the prawns in it in portions on each side for about 1 minute, season with salt and pepper. Coarsely crumble the feta. Spread the prawns and feta on the tomato sauce (without an ovenproof pan, pour into an ovenproof dish beforehand) and bake in a hot oven for about 15 minutes.

  3. 3

    Wash parsley, shake dry and chop coarsely. Remove the pan or mould from the oven and sprinkle with parsley. Flatbread tastes good with it.

Nutrition Facts

KCAL
390 kcal
CARBS
11 g
FATS
22 g
PROTEINS
34 g