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Prawns Saganaki … … I would like to think that I do my bit for eliminating …

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Prawns Saganaki …

… I would like to think that I do my bit for eliminating food waste by meal planning and making shopping lists that I religiously stick to . Also I have hubby , a.k.a. the human composterium, therefore it is not very often we have leftovers to make an extra meal out of . Though I could not pass up on those gorgeous , meaty Argentinian prawns I found the other day and combined with a bottle of ouzo I hardly ever use , some spring onions and herbs I had wilting in the fridge ,and of course the need to have the perfect accompaniment to my Friday wine , I decided to make this dish.
Saganaki is actually the name of the small frying pan that appetisers and meze are usually prepared in . But I was not prepared to limit myself to small portions , so out came the biggest pan in the house !
The recipe uses a lot of quintessentially Greek flavours , which I love.

Serves 4 : Heat a pan over medium to high heat. Add 2-3 tbsp of olive oil and sauté 700gr of prawns in their shell . Add salt and continue sautéing on the other side until the prawn shells start to get a brown of a brown colour. Take them out onto a plate and in the same pan add 1 tsp of fennel seeds, 1 x chopped chilli pepper and 2 x cloves of chopped garlic and when they start releasing their aroma , pour 100ml of ouzo ( or white wine if you prefer ) . Allow the ouzo to reduce by half and then add 1x can of chopped tomatoes and their juice . Simmer for another 2-3 minutes, add the prawns and 150gr of roughly crumbled feta and put the pan in a hot oven , 200°C fan , until the feta begins to melt (should take around 15-20 minutes) Remove the pan from the heat and serve by adding some fresh dill , a sliced spring onion and some salt and pepper .

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