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Prawns Saganaki Recipe.

Prawns Saganaki
Prawns Saganaki

12 medium prawns
4 ripe, juicy tomatoes, finely chopped
1 red onion, finely chopped
some hot chilli pepper, according to preferance
2 spring onions, sliced (optional)
2 cloves of garlic, chopped
60ml Greek drink Ouzo (1/4 of a cup)
2 tbsps fresh dill or parsley, chopped
200-250g feta cheese, crumbled or cubed (8 oz.)
olive oil
salt and freshly ground pepper
a pinch of sweet paprika (optional)

To prepare this Greek prawn saganaki recipe start by peeling and cleaning the prawns.

Continue preparing the sauce. To prepare the sauce for this prawn saganaki recipe, dice the fresh tomatoes in small cubes and let them strain in a colander, so that no excess water is added to the sauce. Beginning with the sauce for the prawn saganaki, heat the olive oil over medium-high heat, add the chopped onion and sauté for 1 minute. Stir in the chopped garlic, chilli peppers and season with salt and and pepper.

Sauté all the ingredients together for 1 more minute. Add the chopped tomatoes, cover with the lid, bring to the boil and let simmer for approx. 5 minutes, until the sauce thickens a little bit. In the meantime sauté the prawns and season with salt and pepper. Heat a large saucepan over medium heat and add 3-4 tbsps olive oil. Add the prawns, sauté for 1 minute on each side and deglaze with the ouzo (or Ricard or Pernod seeing that Ouzo is a rarity in Ireland)

Pour the sauce in the saucepan along with the prawns and stir. Top the prawn saganaki with the crumbled or cubed feta cheese, place the lid on and cook for 3-4 more minutes, until the feta slightly melts. Garnish the prawn saganaki with chopped parsley or dill and serve while still hot.

Enjoy this traditional Greek prawn saganaki recipe with a cold glass of ouzo!