Baked Shrimp in Feta Tomato Sauce — Prawn Saganaki
Large prawns baked in a spiced tomato and ouzo sauce topped with crumbled feta.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice 1 medium onion finely. Mince 2 garlic cloves. Crumble 125g feta cheese. Chop 10g flat-leaf parsley. Separate cos lettuce leaves, slice 0.25 cucumber. Devein 350g king prawns if needed.
Saute
Heat 3 tbsp olive oil in a medium ovenproof pan over medium heat. Add diced onion, cook 4–5 minutes until translucent. Add minced garlic and 0.25 tsp chilli flakes, cook 1 minute until fragrant.
Build
Pour in 2 tbsp ouzo, simmer 1 minute until alcohol burns off. Add 400g crushed tomatoes, 0.5 tsp oregano, 0.5 tsp salt, 0.25 tsp black pepper. Simmer 6–7 minutes until sauce thickens, stirring occasionally.
Bake
Preheat oven to 200°C. Arrange 350g prawns in a single layer in the sauce. Scatter crumbled feta evenly over top. Bake 8–10 minutes until prawns are pink and just cooked through, feta lightly golden at edges.
Finish
Remove pan from oven. Scatter chopped parsley over the saganaki. While the dish rests 1 minute, toss cos lettuce and cucumber with 1 tbsp olive oil, 0.5 tsp red wine vinegar, 0.125 tsp oregano, 0.125 tsp salt.
Plate
Serve the prawn saganaki directly from the pan. Arrange the green salad on the side. Serve with crusty bread alongside.
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