Prawn Saganaki

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.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium

Ingredients

  • 1/4 cup olive oil
  • 1 medium red onion
  • 1 tsp salt
  • 1 large red chilli (finely chopped)
  • 1/2 cup parsley ( chopped finely)
  • 1 tsp fresh oregano (chopped finely)
  • 1 cloves large garlic (chopped finely)
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • 8 whole peppercorns
  • 1/2 cup water
  • 17 oz large green prawns (peel and deveined, tails in tact)
  • 3.5 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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Method

  1. 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.
  2. Turn the heat on to medium and cook until the onion is translucent and soft, approximately 5 minutes.
  3. Add the parsley and oregano to the pan and cook for a further 1 minute.
  4. Add the garlic and cook for 30 seconds.
  5. Add Mutti® Crushed Tomatoes (Polpa) and peppercorns and cook for 5 minutes.
  6. Add the water and stir. Cover the pan with a lid, reduce the heat to low, and simmer for 30 minutes.
  7. 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.
  8. Garnish with chopped parsley and enjoy the prawn saganaki with chunks of crusty bread

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Also made with: Crushed Tomatoes


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