Shrimp and Feta Saganaki

In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best- known being an appetizer of fried cheese. The dishes are named for the frying pan in which they are prepared, called a saganaki, which is a diminutive of sagani, a frying pan with two handles, which comes from the Turkish word sahan 'copper dish', itself borrowed from Arabic (ṣaḥn).

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Cuisine: Europe, Greek

Courses: Mains

Difficulty: Beginner

Servings: 2

Dietary: Pescatarian

Ingredients

565 g raw peeled and deveined medium prawns
1/4 tsp fine salt
1/4 tsp black pepper
4 tbsp extra virgin olive oil
5 cloves garlic
65 ml ouzo
1/4 tsp fennel seeds
1/2 large onion
1 chilli
1 tsp red pepper flakes
400 g tinned crushed tomatoes
1 tsp oregano
90 g feta
1 tbsp fresh basil

Instructions

1
Preheat your oven to 200°C. Using kitchen roll ensure the shrimp are dry and then season with the salt and pepper.
Discard the kitchen roll immediately after drying the raw prawns and wash hands and any contacted surfaces before handling ready-to-eat ingredients.
2
Drizzle 2 tbsp of the oil to a heavy based skillet or large pan and set over a medium heat. Once the oil has begun to shimmer add the shrimp and sauté for approximately 2 minutes before adding the garlic and sautéing for a further minute until the shrimp have all turned pink.
This is an initial sauté before the oven stage. Prawn size varies, so do not rely on colour or the three-minute pan timing as the final doneness check.
3
Add the ouzo and sauté for 2 minutes or until the alcohol has evaporated. Remove the pan from the heat and set aside.
Add the ouzo with the pan away from any open flame, then return to controlled heat; alcohol vapour can ignite unexpectedly near a naked flame.
4
Add the rest of the oil (2 tbsp) to a medium pan and place over a medium heat. Once the olive oil begins to shimmer, and the onions and sauté for a further 5 minutes or until they become translucent. Add the pepper flakes and sliced chilli then sauté for 2 more minutes. Add the tomatoes, cover, and simmer for 7 minutes until the sauce has thickened.
5
Pour the sauce into an oven proof casserole dish or cast iron skillet ensuring the shrimp have enough room to reside in a single later. Sprinkle ½ tsp oregano and crumble half of the feta over the sauce, gently press each shrimp into the sauce then sprinkle the remaining feta and oregano over the shrimp.
Arrange the prawns in a single layer as written so they heat evenly in the oven rather than sitting in a dense pile.
6
Tranfer to the oven and bake for 15 minutes, then sprinkle the chopped basil atop. Can be stored, covered, in the fridge for up to 2 days.
Before serving, check the prawns are opaque, firm and piping hot throughout. For leftovers, cool promptly, refrigerate covered and reheat thoroughly before eating.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 730.28kcal

% Daily Value *
Total Fat 38.24g59%
Saturated Fat 10.40g52%
Cholesterol 31.50mg11%
Sodium 797.93mg34%
Potassium 1319.28mg38%
Total Carbohydrate 12.72g5%
Dietary Fiber 2.83g12%
Sugars 10.72g
Protein 67.08g135%

Vitamin C 24.64 mg
Calcium 381.09 mg
Iron 3.13 mg
Vitamin D 0.23 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you wish to make this vegetarian then use paneer instead of feta.