Prawn saganaki – Spicy prawn stew with feta and oregano
THIS TRADITIONALLY GREEK DISH IS A BOLD, SPICY DISH MADE FRAGRANT WITH HERBS AND HAS A COOLING CREAMINESS FROM THE STEWED FETA. IT MAKES FOR A COMPLETELY MORISH DISH AND ONE THAT IS MADE ALL THE BETTER FOR SHARING WITH GUESTS. GOOD QUALITY PRAWNS AND GREAT TINNED CHERRY TOMATOES ARE THE KEY TO MAKING THIS DISH THE BEST IT CAN BE!
FEEDS – 4-6 | PREPARATION TIME – 10-15 MINUTES | COOKING TIME – 30 MINUTES
INGREDIENTS:
3 VERY GENEROUS GLUGS OF OLIVE OIL
2 WHITE ONIONS – FINELY DICED
4 CLOVES OF GARLIC – PEELED AND FINELY MINCED
1TSP OF RED CHILLI FLAKES OR 1 FRESH RED CHILLI – FINELY DICED
GENEROUS GLUG OF OUZO/WHITE WINE (OPTIONAL)
2 TINS CHERRY TOMATOES
220G FETA – CRUMBLED
KING PRAWNS – 3 PER SERVING IF LARGE, MORE IF SMALLER
GARNISH:
½ BUNCH OF PARSLEY – FINELY CHOPPED
GENEROUS SPRINKLE OF DRIED OREGANO
GENEROUS SPRINKLE OF SEA SALT FLAKES
SEVERAL TURNS OF FRESHLY GROUND BLACK PEPPER
WILTED GARLIC SPINACH :
GLUG OF OLIVE OIL
2 CLOVES OF GARLIC – PEELED AND FINELY MINCED
300G SPINACH
SERVE WITH CRUSTY LOAF ON THE SIDE
BEGIN BY TAKING A LARGE PAN ADD THREE VERY GENEROUS GLUGS OF OLIVE OIL AND PLACE OVER A MEDIUM HEAT | ADD IN YOUR ONIONS AND ALLOW TO SWEAT FOR A GOOD 5-6 MINUTES UNTIL TRANSLUCENT AND SOFT | ADD IN THE GARLIC AND COOK FOR A FURTHER 2-3 MINUTES BEFORE ADDING IN THE CHILLI AND OUZO | ALLOW THE ALCOHOL TO COOK OFF | ONCE YOUR SAUCE BEGINS TO BUBBLE A LITTLE ADD IN THE TINNED CHERRY TOMATOES PLUS HALF A CAN OF WATER TO LOOSEN THE MIXTURE. BRING TO THE BOIL THEN REDUCE THE HEAT AND ALLOW TO SIMMER FOR 15 MINUTES
PREPARE YOUR GARLIC SPINACH BY FIRST HEATING A GENEROUS GLUG OF OIL IN A LARGE FRYING PAN | PLACE OVER A MEDIUM HEAT AND ONCE HOT ADD IN THE MINCED GARLIC COOKING FOR ABOUT A MINUTE ENSURING THAT YOU LET THE GARLIC TURN GOLDEN IN COLOUR | ADD IN THE SPINACH AND COOK FOR AROUND A MINUTE JUST SO IT BEINGS TO WILT THEN TURN THE HEAT OFF | THE RESIDUAL HEAT WILL CONTINUE TO COOK IT
FINISH OF THE PRAWN SAGANAKI BY ADDING IN TWO THIRDS OF THE FETA AND THE PRAWNS | COVER AND ALLOW TO COOK FOR 2-3 MINUTES DEPENDING ON HOW LARGE THE PRAWNS ARE | THE PRAWNS SHOULD BE VIBRANT AND OPAQUE ONCE COOKED | SERVE WITH THE REMAINING FETA CRUMBLED OVER AND PLENTY OF FRESHLY CHOPPED PARSLEY AND DRIED OREGANO THEN SEASON TO YOUR TASTE | PLATE UP WITH A LARGE CHUNK OF BREAD, THE GARLIC SPINACH AND A GENEROUS PORTION OF THE SAGANAKI