Greek prawns with quick dill pickle
- May 2015
- Serves 4
- Hands-on time 20 min, oven time 8 min
Fresh oregano and tangy feta cheese give this Greek-inspired prawn dish an authentic taste of the Mediterranean. Serve with crusty bread to mop up the sauce.
For the real deal, transport yourself to Greece with this traditional prawn saganaki recipe.
- 19.4g (8.1g saturated)
- 10.2g (8.9g sugars)
- Good glug extra-virgin olive oil, plus extra for drizzling
- 1 onion
- 2 garlic cloves
- 4 fresh oregano sprigs, plus extra leaves to serve
- 2 x 400g tins cherry tomatoes
- 400g sustainable peeled raw prawns (tail-on if possible)
- 200g feta
- 1 cucumber
- Small bunch fresh dill
- Juice ½ -1 lemon
- Crusty white bread
- Heat the oil in a frying pan over a low-medium heat. Chop the onion and garlic and fry for 8-10 minutes to soften.
- Heat the oven to 220°C/ 200°C fan/gas 7. Add the oregano and tomatoes to the pan. Rinse the tins with a little water and add. Bubble for 15-20 minutes, stirring now and then. Mash the tomatoes lightly, then season (see tip).
- Pour the sauce into a 20cm x 30cm baking dish. Crumble the feta on top and add the prawns. Bake for 5-8 minutes until the prawns are pink and the feta is lightly browned. Dot with the oregano leaves.
- Peel and slice the cucumber into a bowl, tear in the dill, then add lemon juice and oil. Season and serve with the prawns and good bread.
If you need to, add a teaspoon of sugar to the tomato sauce to balance the acidity.
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