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PRAWN SAGANAKI WITH EPIROS FETA CHEESE

INGREDIENTS

  • 300gr EPIROS Feta Cheese, cut into cubes
  • 1kg large prawns
  • 1/3 teacup olive oil
  • 4 ripe tomatoes or 1 1/2 can chopped tomatoes
  • 1 large onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 green pepper, cut into small cubes
  • ¾ teacup parsley, finely chopped
  • Salt & freshly ground pepper
  • 1 tsp sugar
  • Pinch of sweet paprika
INGREDIENTS LIST

EXECUTION

Peel the tomatoes after criss-crossing their base with a knife and dipping them in scalding water for 1 minute. Then halve them and press to remove seeds and excess juice. Finally cut into cubes or chop in a food processor.
Heat half the olive oil in a pan and sauté the onion with the garlic and then green pepper for 2-3 minutes. Add the tomatoes, sugar, salt and pepper. Let the sauce cook for approx. 15 minutes, until most of the tomato juice has evaporated. Meanwhile clean the prawns – if they are fresh from the fishmonger’s – removing their heads, intestine and shell and leaving only the tails.
Heat the remaining olive oil in a skillet and lightly sauté the prawns. Move them to an oven-proof casserole and pour the tomato sauce over them.
Pre-heat oven to 200°C and bake dish for 20 minutes, until the sauce thickens around the prawns. Add the cubed Feta cheese, sprinkle with parsley and paprika and keep baking until the cheese melts.