This recipe for prawn saganaki was picked up in Greece by Original Travel's Flora, after trying it at the Taverna Spirandreas, a Traditional Greek dining by the sea, with a great view of the historical forest of Bisti. The restaurant offers a pleasant atmosphere, and great quality food and service, so it is definitely worth sitting outside and tasting the fresh seafood delicacies!
- 250 grams fresh prawns, cleaned with the tails left intact
- 1/4 cup olive oil
- 1 finely diced red onion
- 2 finely minced cloves of garlic
- 1 finely chopped long red chili
- 1 finely sliced large bullhorn or banana chilli
- 2-3 tbsp of ouzo
- 200 grams canned tomatoes (or 2 large tomatoes pureed in a blender)
- 1/4 cup freshly chopped, flat leaf parsley
- 100 grams feta cheese
- salt and pepper for seasoning
Heat the oil on a medium heat in a deep pan. Once heated, add the onions, garlic and chillies. Allow the mixture to soften and become clear after a few mins. Add the prawns and sauté gently for a few minutes. This is your saganaki. Add the ouzo, tomatoes, parsley, and salt and pepper to season, and allow the mixture to come to a boil. Once it reaches boiling point turn the temperature down to a low simmer and cook for 10 minutes. Transfer the prawn saganaki mixture to oven safe ceramic bowls and crumble the feta on top. Place under a hot grill until the feta melts into the sauce. Enjoy!