Prawn saganaki
Serves 2
Ingredients
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
Method
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.
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