Prawn saganaki

Prawn saganaki

Serves 2


20 King prawns, deveined and peeled but tails left on⁣
1 large onion, finely diced ⁣
4 garlic cloves, crushed ⁣
1 red chilli, finely chopped ⁣
400g tin of crushed tomatoes or passata ⁣
200g feta ⁣
1 tsp of dried Oregano⁣
1 tbsp Paprika⁣
1 tsp of fennel seeds (crushed to a powder with a pestle and mortar)⁣
2 tbsps Parsley, chopped ⁣
3 tbsps The Governor extra virgin olive oil ⁣


1. Heat the oven to 180°c⁣ Gas mark 4
2. Heat a large pan to a medium heat and add the onions, fry for 4-5 minutes⁣, add the garlic, chilli and spices, stir and cook for 3 mins, add the tomatoes stir and cook for 5 minutes. Add the prawns and cook for a further 2 minutes.⁣
3. Transfer to a clay oven dish (or use the same frying pan if it’s oven safe) crumble over the feta and cook in the oven for 15 mins. Garnish with parsley.

Buy your Governor EVOO here.

Prawn saganaki
July 28, 2021

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