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Greek prawns with quick dill pickle
- Published: 2 Jun 15
- Updated: 18 Mar 24
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.
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For the real deal, transport yourself to Greece with this traditional prawn saganaki recipe.
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Serves 4
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Hands-on time 20 min, oven time 8 min
Ingredients
- 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
To serve
- Crusty white bread
Method
- 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.
- Recipe from May 2015 Issue
Nutrition
- Calories
- 330kcals
- Fat
- 19.4g (8.1g saturated)
- Protein
- 28.8g
- Carbohydrates
- 10.2g (8.9g sugars)
- Fibre
- 3.4g
- Salt
- 2.5g
delicious. tips
If you need to, add a teaspoon of sugar to the tomato sauce to balance the acidity.
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