Name: School prawn saganaki
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 350 gm school prawns; 2 cloves garlic, finely chopped; 1 ripe tomato, peeled, seeds removed and coarsely chopped; 120 gm Greek feta, cut into 2cm cubes; 1½ tbsp flat leaf parsley, finely chopped

School prawn saganaki

A Gourmet Traveller Greek-style recipe for saganaki with school prawns and feta cheese.

Serves 4 as part of a Greek seafood mezedes plate.

Ingredients

2 tbsp extra-virgin olive oil

350 gm school prawns

2 cloves garlic, finely chopped

1 ripe tomato, peeled, seeds removed and coarsely chopped

120 gm Greek feta, cut into 2cm cubes

1½ tbsp flat leaf parsley, finely chopped

Method

Main

1.Heat oil in a frying pan over high heat, add prawns and garlic and sautè for 3 minutes. Add tomato, cook for 3 minutes, add feta and cook for 3 minutes or until feta just begins to melt and sauce has thickened. Scatter with parsley and season with freshly ground black pepper. Transfer to a bowl and serve immediately.

Styling by Andy Harris

Styling by Andrea Millar

Ingredients

Method

Main

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