This classic Greek dish of prawns and feta (prawn saganaki) is a great winter warmer. The ouzo (Greek aniseed-flavoured aperitif) does add a nice bit of flavour but if you don’t have any, the dish will still taste great. Serve with salad and sourdough bread for dipping into the sauce or over pasta. Super-good whichever way. Yassou! (That’s a way of saying hello in Greek, BTW.)
Ingredients
- 1 onion, finely chopped
- 5 garlic cloves, crushed or grated
- small bunch of basil, shredded, a few whole leaves reserved to garnish
- small bunch of parsley, finely chopped
- 50 g ripe tomatoes, peeled and chopped
- pinch of cinnamon
- 1 tbsp ouzo (optional)
- 12 large prawns, peeled and deveined
- 300 g feta, crumbled or cubed
How to Make It
- Heat a tablespoon of olive oil in a shallow, ovenproof pan. Add the onion and cook it gently until very soft. Add 3 of the garlic cloves, and continue to cook for another 2–3 minutes.
- Add the shredded basil, the parsley and tomatoes. Season with salt and pepper and add the pinch of cinnamon, then bring to the boil. Once the sauce is boiling, add the ouzo, if using, then turn down the heat, put a lid on the pan and leave the sauce to simmer and reduce for 10 minutes. Preheat your grill to a medium to high setting.
- Toss the prawns in a tablespoon of olive oil and the remaining garlic and season them with salt and pepper. Sprinkle the feta over the tomato sauce, then top with the prawns. Put the pan under the grill for 5–6 minutes until the prawns are cooked through and the feta has softened and is lightly coloured in places.
- Sprinkle with the reserved basil leaves and serve immediately.