Garides Saganaki

Ingredients

• 500g Raw king prawns
• 3 tablespoons Olive oil
• 1 Chopped onion
• pinch Freshly chopped parsley
• 250ml White wine
• 1 (400g) tin Chopped tomatoes
• 1/2 teaspoon Minced garlic
• 1 (200g) pack Cubed Feta cheese

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Cover the prawns with water in a pan and boil for 5 minutes.
2. Drain the prawns, keeping the cooking liquid aside, and leave them to cool.
3. Warm 2 tablespoons of the olive oil in a saucepan and cook the onion until it softens.
4. Stir in the parsley, wine, tinned tomatoes, garlic and the rest of the olive oil.
5. Simmer the sauce, stirring now and then, for about 30 minutes until it thickens.
6. While the sauce cooks, peel the prawns, pinching off the legs and shells but leaving the head and tail in place.
7. Once the sauce has thickened, stir the prawns through it, bringing it back to a simmer if it has cooled.
8. Cook for about 5 minutes, then scatter over the feta and take the pan off the heat.
9. Leave to stand until the feta starts to soften and melt into the sauce.
10. Serve warm with crusty bread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.