I’ve been making prawn saganaki for years,
I used to make my sauce from pasata and serve it with rice,
But as my culinary skills developed, so did my recipe and now I make my sauce from fresh grated tomatoes and serve my prawn saganaki with linguine that’s cooked in a prawn shell stock (“,)
It sounds fancy init?
But don’t let this put you off.
I promise you, its super easy to make and can be made in 30 minutes.
Yes 30 minutes!
You can have this restaurant quality dish ready for you in no time (“,)
If you take a look at the recipe you will see that a lot of the ingredients are grated and that’s because the flavours will blend in well together and also our sauce will have a lovely silky texture (“,)
I know having to grate 6 tomatoes is boring but I guarantee you it’s worth it I promise. Don’t be tempted to use tinned tomatoes because they are too rich and they will over power the prawns.
If you give this recipe a go let me know if you did it in 30 minutes and what you thought of the flavour (“,)
Plus if you do make it don’t forget to wipe your plate clean with a nice bit of crusty bread to soak up all those beautiful flavours. If you would like an easy crusty loaf/farmhouse bread recipe click here for mine.
Ingredients
- 200g prawns with their shells on
- 1 tbsp olive oil
- 1 tbsp. olive oil
- 1 red onion, grated
- 2 cloves of garlic, grated (if you don't like garlic use 1 clove)
- 6 tomatoes, grated
- 1 tsp dried oregano
- Salt & pepper to taste
- 500g linguine
- Feta
- Fresh parsley chopped
- Farmhouse bread (here's a link to my recipe farmhouse bread
- Knife
- Large pot
- Grater
- Frying pan
- Spoon
- Strainer
Instructions
- Peel and devein your prawns (watch the video below to see how to do it)
- Add your prawn shells to a large pan with your olive oil and sauté for a few minutes until the base of your pan goes brown. This is where all the flavour is (",)
- Add some water so your pan is filled to the top and leave everything to boil until you need to cook your linguine
- In a pan add your olive oil and sauté your onions until they are lightly golden, then add your garlic and sauté for another minute
- Add your oregano, salt, pepper and a little water give everything a good stir and leave it to simmer for a few minutes
- Add your prawns and cook on a low heat until your prawns turn pink, make sure to flip them over so they cook evenly on both sides
- Sprinkle over some feta and put your saganaki under the grill to caramelise
- Strain your stock through a sieve over the pot you are going to use for your linguine
- Put your pot back on the heat and add your linguine and cook for the amount of time the packet says
- Strain your linguine then add your prawn saganaki and swirl everything through
- Add your prawn saganaki to the center of your bowl or plate
- Sprinkle over some crumbled feta and chopped parsley
- Dig in (",)
- Kali Orexi
- Add your tomatoes and stir everything together
Click the video below to see how to make this delicious prawn saganaki
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