Prawn Saganaki

Prawn Saganaki is a summertime favourite in my house and a Greek classic. It’s absolutely delicious, super fresh and it just so happens that it is high in protein and very healthy.

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Cook: 30 MINS


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Heat olive oil in a skillet and add onion. Cook onion on medium heat, stirring regularly, for 5 mins, until soft, then add garlic. Cook garlic for 1-2 mins, before stirring in dried thyme, chilli flakes and bay leaves, as well as a pinch of salt and cook for 1-2 mins.
Add chopped tomatoes, passata, tomato paste and dry white wine to the pan, stir well and bring to a low simmer. Cook for 20-30 mins, until tomatoes are completely broken down into a smooth sauce.
Stir king prawns into sauce and cook for 3 mins, until they turn pink.
Crumble or grate feta cheese into pan. Mix everything together one final time and allow sauce to simmer if you wish to thicken it. Serve immediately with rice or crusty bread. Garnish with fresh parsley.

Nutritional Info

Per serving (without any accompaniment):

Cals – 319

Carbs – 10g

Protein – 31g

Fat – 15g


Serves 4

For the Prawn Saganki

  • Tbsp of extra virgin olive oil.
  • 1 onion - finely chopped.
  • 3 cloves of garlic - finely chopped.
  • 3 cloves of garlic - finely chopped.
  • A pinch of chilli flakes.
  • 2 bay leaves.
  • Tsp of sugar.
  • Tbsp of tomato paste.
  • Tin of chopped tomatoes.
  • 250g of passata.
  • 1 cup of dry white wine.
  • 350g of giant king prawns.
  • 150g of feta cheese.
  •  Fresh parsley -chopped, to garnish

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