Recipe No 118 one-pot meal Original 2010 Adapted 2012

Prawn saganaki

This saganaki has just the right amount of sweetness from the banana chilies. The traditional sagani cookware is not required; any oven-safe casserole will do as long as it can be put on the stovetop, too.

Adapted from Australian Gourmet Traveller magazine.

Time

Prep:

Total:

Difficulty
easy
Yield
4 serves • 900 g
Metric Imperial

Processes

  • Olive oil
    20 g
  • Onion, thinly sliced
    100 g
  • Garlic, thinly sliced
    9 g
  1. 01
    Preheat over to 220°C / 430°F.
  2. 02
    Sauté for .

  • Vine-ripened tomatoes, coarsely chopped
    400 g
  • Banana pepper
    130 g
  1. 03
    Add to .
  2. 04
    Sauté until starting to soften, about .

  • Dry white wine
    125 g
  • Thyme leaves
    7 g
  • Bay leaf, fresh
    1 g
  1. 05
    Add to .
  2. 06
    Reduce until slightly thickened, about .

  • Feta
    60 g
  1. 07
    Crumble over top.
  2. 08
    Transfer to oven and cook until sauce thickens and cheese begins to melt, .

  • Green prawns, large, heads removed, peeled and deveined (weight is before prep) (about 12)
    480 g
  1. 09
    Individually place into the sauce and gently push on them so they are submerged.
  2. 10
    Return to oven for .

  • Cracked black pepper
    4 g
  1. 11
    Season.

Notes

Banana chillies are often found in their green form, but the red ones are preferable for this dish. Either will do fine, though. Be careful not to overcook the prawns in step 10. If they are already at room temperature, they make take as little as to cook.

Making ahead

Chop up the onion and garlic. Combine. Prepare the tomatoes, chilli and thyme. Peel and devein the prawns.

Storing

keeps in the refrigerator for up to 3 days

Categorisation

Category
one-pot meal
Meal
dinner lunch
Cuisine
greek
Diet
pescatarian
Tags
feta prawn saganaki shrimp