Prawn Saganaki Food

PRAWN SAGANAKI

Prawn Saganaki image

In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We're raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.

Provided by Angie

Categories Appetizers and Snacks Seafood Shrimp

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
½ cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
1 ½ pounds prawns, peeled and deveined, tail on
½ cup crumbled Greek feta cheese
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 19.7 g, Cholesterol 277.5 mg, Fat 11.5 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 4.3 g, Sodium 967.5 mg, Sugar 11.7 g

PRAWN SAGANAKI

Prawn Saganaki image

No need to visit Greece for your saganaki fix. Make it at home. My prawn saganaki recipe uses fresh prawns, tomatoes and Greek feta. Don't forget the ouzo!

Provided by Peter G

Categories Appetizer Main Course

Time 45m

Number Of Ingredients 11

Ingredients

250 g prawns (fresh, cleaned deveined and tails left intact)
1/4 cup olive oil
1 red onion (finely diced)
2 cloves garlic (finely minced)
1 long red chilli (finely chopped)
1 pepper (bullhorn variety, finely sliced)
3 tbsp ouzo
200 g tomatoes (or 2 large tomatoes pureed in a blender)
1/4 cup flat-leaf parsley (finely chopped)
100 g feta cheese
salt and pepper for seasoning

Steps:

Heat the olive oil on medium heat in a large deep frying pan. Once heated through add the onion, garlic and chillis. Allow the mixture to soften and become translucent after a few mins.
Add the prawns and saute gently for a few mins.
Add the ouzo, tomatoes, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point, turn the temperature down to a medium-low simmer. Cook for 10 mins.
Transfer the prawn saganaki mixture to oven-safe ceramic bowls and crumble the feta on top. Place under a hot grill (broiler) until the feta melts and oozes into the sauce.

Nutrition Facts : ServingSize 1 serve, Calories 303 kcal, Carbohydrate 7 g, Protein 18 g, Fat 20 g, SaturatedFat 6 g

SHRIMP SAGANAKI

Shrimp Saganaki image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 Servings

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
1 medium onion, chopped
16 medium shrimp, whole and heads on
Salt and pepper
Dried oregano, optional
Crushed chili flakes
1 1/2 ounces ouzo (see Cook's Note)
1/4 cup dry white wine
1 (16-ounce) can crushed tomatoes
1 teaspoon olive paste
1/2 cup crumbled feta cheese

Steps:

Heat the olive oil in a saute pan over medium-high heat, add the garlic, then add the onion and cook until softened, but not brown. Add the shrimp (complete with head and shell for flavor) with the salt, pepper, chili flakes and oregano, to taste. Once simmered, remove the pan from the heat and add the ouzo with caution. Cook for 1 minute and add wine to pan. Simmer another 30 seconds and, using a slotted spoon, remove the shrimp from the pan and put on a plate. When the shrimp are cool enough to handle remove the heads and peel off the shells.
Add the crushed tomato and the olive paste to the pan and let it simmer for a few minutes. Return the shrimp to the pan, being careful not to overcook and toss in the sauce. Finally sprinkle the crumbled feta over the contents of the pan and melt it into the sauce by pushing it down with the back of a spoon.

SAGANAKI

Saganaki image

Provided by Food Network

Time 10m

Yield 1 serving.

Number Of Ingredients 6

Ingredients

3 slices hard, Greek, sheep cheese*, 2-inches by 2-inches, 1/4 to 1/2-inch thick
Flour for breading
Olive oil for frying
2 tablespoons ouzo
1 lemon, halved
* Vlahotyri (sheep and goat cheese) or Kefalograviera

Steps:

Dip the cheese slices in cold water, then flour them lightly.
Heat 1/4-inch olive oil in a wide pan until smoking. Fry cheese slices 30 to 40 seconds on each side until golden brown. Remove and drain briefly on paper towels. Warm ouzo over a low flame. Put slices of cheese in a cast metal serving dish, pour ouzo over the slices and, standing clear, ignite the ouzo.
Allow to burn briefly, then extinguish fire with a squeeze of fresh lemon juice. Serve immediately.
Suggested drink: Kourtakis Retsina of Attica

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