This Greek staple has been enjoyed by many before me and no doubt many after me. Nothing beats the Greek islands, saganaki and wine. It’s so pipsy to make too! Enjoy.
(serves 4 as a starter or 2 as a main)
10 whole shell on King Prawns
1 tin chopped tomatoes
Half an onion, diced
1 garlic clove, crushed to a paste
1 small glass of white wine
1 tbsp tomato puree
1/4 tsp dried chilli flakes
100g feta cheese
Chopped fresh parsley
Salt and pepper
Using a medium non-stick frying pan with a lid or shallow casserole dish, heat the pan over a medium heat and add a lug of olive oil. Add the onions and soften for 2-3 minutes before adding the garlic. Saute and soften the onion and garlic for a few minutes more being careful not to allow it to colour or burn. Add the tomato puree to the onions and stir well, add the white wine and the tinned tomatoes along with the dried chilli flakes and season with salt and pepper, turn the heat to low and simmer gently for 5 minutes.
To finish the dish, add the prawns in a clockwise direction with the heads in the centre of the pan and the tails on the outside with all the prawns fanned out and facing the same direction. Crumble the feta over the whole dish and then place the lid on. Leave the prawns to cook for 5 minutes until pink all over then remove the lid and sprinkle on the parsley and extra virgin olive oil.
Serve the pan in the middle of the table with flatbreads to mop up the juices.