Garides saganaki — Greek prawns simmered in a rich tomato and white wine sauce, finished with melting feta. A glorious meze, lovely scooped up with crusty bread.
- 500g Raw King Prawns
- 3 tablespoons Olive Oil
- 1 Chopped Onion
- pinch Freshly Chopped Parsley
- 250ml White Wine
- 1 (400g) tin Chopped Tomatoes
- 1/2 teaspoon Minced Garlic
- 1 (200g) pack Cubed Feta Cheese
Tags:
Seafood ShellfishVideo
Preparation
- Place the prawns in a pot, cover with water, and boil for 5 minutes, then drain (reserving the liquid) and set aside.
- Heat 2 tablespoons of oil in a saucepan, add the onion, and cook until soft. Mix in the parsley, wine, tomatoes, garlic and remaining oil, and simmer, stirring occasionally, for about 30 minutes until thickened.
- While the sauce simmers, the prawns should cool enough to handle — pinch off the legs, then pull off the shells, leaving the head and tail on.
- Stir the prawns into the thickened sauce, bring back to a simmer, and cook for about 5 minutes. Add the feta, remove from the heat, and let stand until the cheese starts to melt. Serve warm with crusty bread.
