Shrimp Saganaki with Crushed Tomatoes
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
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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We also recommend this seafood stew tomato recipe
Shrimp Saganaki with Crushed Tomatoes: 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 Mutti® Crushed Tomatoes (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
