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School prawn saganaki


Serves 4 as part of a Greek seafood mezedes plate.

You'll need

2 tbsp extra-virgin olive oil 350 gm school prawns 2 cloves garlic, finely chopped 1 ripe tomato, peeled, seeds removed and coarsely chopped 120 gm Greek feta, cut into 2cm cubes 1½ tbsp flat leaf parsley, finely chopped

Method

  • 01
  • Heat oil in a frying pan over high heat, add prawns and garlic and sautè for 3 minutes. Add tomato, cook for 3 minutes, add feta and cook for 3 minutes or until feta just begins to melt and sauce has thickened. Scatter with parsley and season with freshly ground black pepper. Transfer to a bowl and serve immediately.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Dec 2006

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