Prawn saganaki starter
Serves: 6
Prep time: 20 minTotal time: 
Recipe photograph by Maja Smend
Prawn saganaki starter
This dish is named after the small copper pans that it is traditionally made and served in. It can also feed three as a main
Serves: 6
Prep time: 20 minTotal time: 
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Nutritional information (per serving)
Calories
225Kcal
Fat
14gr
Saturates
6gr
Carbs
5gr
Sugars
5gr
Fibre
1gr
Protein
15gr
Salt
1.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 4 tbsp olive oil
- 2 garlic cloves, sliced
- 1 red chilli, deseeded and diced
- 2 x 225g bags peeled raw jumbo king prawns, defrosted and drained
- 1 red onion, finely chopped
- 3 tbsp ouzo (or 100ml dry white wine)
- 1 x 400g tin plum tomatoes
- ½ x 30g pack flat-leaf parsley, leaves chopped
- zest of ½ lemon
- 200g feta, crumbled
- rustic bread to serve
Step by step
Get ahead
Prepare to the end of step 2, keeping the sauce and prawns chilled, separately.
- Heat half the oil in a large frying pan with the garlic and chilli over a medium heat until fragrant but not coloured. Add the prawns and fry over a high heat for just 2 minutes until they are mostly pink (they will finish cooking when grilled). Lift out to a plate, using a slotted spoon.
- Add the rest of the oil and the onion to the pan, with a pinch of salt. Cook on a medium heat for 5 minutes until softened and translucent. Add the ouzo or wine and bubble briskly for a minute to reduce, then tip in the tomatoes, add most of the parsley, the lemon zest and some seasoning. Bring to the boil, roughly cutting up the tomatoes with scissors. Simmer for 10 minutes on a medium heat until quite thick.
-
Preheat the grill to high. Stir the prawns (and any juices) into the sauce then divide between 6 small ovenproof dishes. Crumble the feta on top and grill for 2-3 minutes until the feta starts to melt and ooze into the sauce. Scatter with the remaining parsley and serve with bread for dipping and mopping up the sauce.TipServe with gluten-free bread if required.
