adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prawn saganaki
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Greek inspired side dish, light and flavorful for sharing.
Ingredients:
  • Olive oil spray
  • 1 brown onion, finely chopped
  • 2 garlic cloves
  • 80ml (1/3 cup) white wine
  • 20.00 ml ouzo
  • 700g btl Mutti Tomato Passata
  • 250ml (1 cup) water
  • 20.00 ml dried oregano leaves
  • 260g (1 1/4 cups) dried risoni pasta
  • 1kg green prawns, peeled leaving tails intact, deveined
  • 125g low-fat feta, crumbled
  • 62.50 ml chopped fresh continental parsley
  • 40.00 ml fresh oregano leaves
Instructions:
  • In a medium saucepan over medium heat, spray with oil and cook onion and garlic for 3 minutes until soft. Pour in wine and ouzo, let it simmer for 2 minutes until liquid reduces. Stir in passata, water, and dried oregano. Reduce heat to low and simmer for 25 minutes until sauce thickens. Season with salt and pepper to taste.
  • Cook the risoni in a large pot of salted boiling water as instructed on the packet. Drain the risoni and mix in 1 1/2 tablespoons of fresh oregano.
  • Preheat the barbecue grill to high heat. Coat the prawns with oil and season them with salt and pepper. Grill the prawns for 2 minutes on each side until they are lightly charred and fully cooked.
  • Warm the passata mixture gently on low heat and fold in half of the flavorful feta.
  • Transfer the risoni to a serving dish. Drizzle the passata mixture over it and arrange the prawns on top. Garnish with parsley, the rest of the feta, and the remaining fresh oregano.

Similar Recipes