Prawn saganaki

Name: Prawn saganaki
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 2 tbsp extra virgin olive oil; 1 onion, diced; 2 garlic cloves, sliced; 150 ml white wine; 400 g Cirio Polpa Chopped Tomatoes; 3 sprig/s fresh oregano; 1 pinch caster sugar; 180 g pack extra large raw king prawns; 50 g feta cheese, crumbled; 1 Waitrose & Partners Half Ciabatta

This vibrant Greek dish is bursitng with flavour. The prawns are surrounded with rich and sweet tomatoes, tangy feta cheese, and plenty of herbs and spices. It's a winning recipe and is quick to prepare!

4 out of 5 stars(1) Rate this recipe

HealthyLow fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins
Pluscooling

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Ingredients

2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, sliced
150ml white wine
400g Cirio Polpa Chopped Tomatoes
3 sprig/s fresh oregano
1 pinch caster sugar
180g pack extra large raw king prawns
50g feta cheese, crumbled
1 Waitrose & Partners Half Ciabatta

Method

Preheat the oven to 200 degrees C, gas mark 6. Heat 1 tbsp oil in a large frying pan, add the onion and fry for 5 minutes. Add the garlic and fry for 3 minutes more.
Pour in the white wine and simmer for 2 minutes, then tip in the chopped tomatoes, oregano and caster sugar. Simmer for 6-8 minutes. Tip into an ovenproof dish (about 1 litre in volume) and arrange the prawns on top. Scatter with the feta, drizzle with the remaining 1 tbsp oil and season.
Put in the oven, along with the ciabatta, and bake for 10 minutes, ensuring the prawns are fully cooked and pink throughout. Allow to cool for 5 minutes before serving.