PRAWN SAGANAKI
Ingredients:
- 150g prawns
- 1 teaspoon extra virgin olive oil (7g)
- 50g onion, halved and thinly sliced
- 2 cloves garlic, thinly sliced
- 2 teaspoons tomato paste
- 1 tablespoon white vinegar
- 80g tomatoes
- 50ml water
- 30g crumbled Greek feta cheese
- 10g chopped fresh flat-leaf parsley
- Salt to taste
Method:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
- Pour white vinegar into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato into vinegar mixture and simmer until mixture is thick, about 10 minutes.
- Spread tomato mixture into the base baking dish along with water, top with prawns and sprinkle evenly with feta cheese.
- Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the centre, about 10 minutes, top with parsley.
Nutrition Facts:
- Calories: 327.2 Cal
- Protein: 34.8g
- Carbs: 13.5g
- Fat: 16.4g
