- Olive oil spray
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 can diced tomatoes, blended
- 2 tablespoons chopped parsley
- ¼ cup water
- 500g medium raw prawn cutlets
- 100g Greek feta, crumbled
- Salt & Pepper, to taste
- Crusty bread, to serve
- Lemon wedges, to serve
Heat a non-stick frying pan over medium heat. Spray with oil. Cook onion and garlic for 3 minutes or until soft and aromatic. Add the can of diced tomatoes and parsley, stirring for 1 minute. Season with salt & pepper.
Turn heat down and let the sauce simmer for 30 minutes. Add warm water if needed.
Heat a non-stick frying pan over medium heat. Spray with oil.
Add prawn cutlets to pan cooking for one minute on each side (or until prawn turns from translucent to opaque white)
Add cooked prawn cutlets to sauce. Cook for one minute. Then add feta and stir through. Cook for another minute
There you go….your prawn saganaki is now ready…..You can either serve in the pan you cooked it in or you may transfer into your own bowl preference.
Serve with crusty bread & lemon for the full Greek experience!
- Don’t overcook the prawns, they need to be juicy, not dry
- Serve the dish immediately after removing form heat