Prawn Saganaki
Made with Crushed Tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Medium
Ingredients
- 1/4 cup olive oil
- 1 medium red onion
- 1 teaspoons salt
- 1 large red chilli, finely chopped
- 1/2 cup parsley, chopped finely
- 1 teaspoon fresh oregano, chopped finely
- 1 cloves large garlic, chopped finely
- 400 g tin Mutti Polpa Finely Chopped Tomatoes
- 8 whole peppercorns
- 1/2 cup water
- 500 g large green prawns, peel and deveined, tails in tact
- 100 grams feta cheese, cut into cubes
- Extra chopped parsley for garnishing
- Crusty bread to serve
We also recommend this seafood stew tomato recipe
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Prawn Saganaki: Method
- Place the olive oil, onion, salt and chilli in a large frying pan. Stir, ensuring all the ingredients have been well coated by the olive oil.
- Turn the heat on to medium and cook until the onion is translucent and soft, approximately 5 minutes.
- Add the parsley and oregano to the pan and cook for a further 1 minute.
- Add the garlic and cook for 30 seconds.
- Add the Mutti Polpa and peppercorns and cook for 5 minutes.
- Add the water and stir. Cover the pan with a lid, reduce the heat to low, and simmer for 30 minutes.
- Add the prawns to the pan, spread out in a single layer. Cook for 2 minutes. Turn the prawns over. Add the feta to the pan. Cook for a further 2 minutes, or until the prawns have cooked through and the feta has just started to melt.
- Garnish with chopped parsley and enjoy the prawn saganaki with chunks of crusty bread
