Thursday, 20 October 2016

Prawn Saganaki

The combination of spicy tomato, sweet peppers and prawns works really well in this dish.


  • 3 Romano peppers (the red long thin sweet peppers)
  • 1 red onion, peeled and finely chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, crushed
  • 1 spicy red pepper, thinly sliced
  • 1 390g tin of chopped tomatoes
  • 600g tomatoes, finely chopped
  • 150ml white wine
  • 50g parsley, finely chopped
  • 180g cooked king prawns with shells on
  • 125g feta cheese, finely chopped


  1. Use a blow torch, grill on high or gas hob to blacken the outside of the peppers and place in a sealed plastic bag to steam in their warmth.
  2. Put the onion and oil in a large pan and soften over a low heat for 15 minutes.
  3. Place the garlic, spicy pepper, tinned tomatoes, white wine and chopped tomatoes into the pan containing the onions.
  4. Simmer the mixture for 30 minutes.
  5. Peel the blackened skin off the peppers and chop into 1cm pieces before adding to the tomato mixture.
  6. Cook for 5 minutes.
  7. Add half the parsley, stir and then scatter the prawns over the top and place a lid over it.
  8. Leave to heat for 2 minutes.
  9. Remove from the heat, garnish with the rest of the parsley and the feta cheese and serve immediately.
  10. Provide some white and crusty bread on the side to mop up the juices.

Serves 2.

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