Krystina’s Prawn Saganaki
Servings: 4
This delicious one-pot dish holds a rich tomato sauce, topped with prawns and cooked with orzo pasta (you can swap orzo for macaroni if you can't find it). Served with crumbled feta on top (but you can do this at the end if the kids prefer without!)
Print Recipe
Servings
Equipment
- Frying pan + lid
Ingredients
- 60 ml olive oil
- 300 g frozen pre-cooked prawns I use the little ones for this recipe
- 1 onion diced
- 3 cloves garlic chopped
- 1 red bell pepper sliced
- 100 ml white wine
- 2 tins chopped tomatoes
- 1 tbsp paprika
- 1 tbsp dried oregano
- 1/4 tsp cayenne pepper optional
- 350 g orzo
- 1 vegetable stock cube
- 750 ml hot water
- 10 g fresh parsley chopped
- 100 g feta cheese optional
Instructions
- Fry the onions, garlic and peppers in half the olive oil for about 5 minutes until the onions are soft.
- Add the white wine and reduce by half then add the tinned tomatoes, oregano, paprika and cayenne if using and season generously with salt and pepper, heat until it starts to bubble (about 4 minutes).
- Add the orzo, stock cube crumbled and stir. Slowly pour in the hot water and mix together, cover the pan with a lid and leave on a low heat for about 8 minutes to stop it sticking. Add more water if needed.
- When the orzo is cooked, remove the cover, fold in the prawns and keep on the heat until they are piping hot; then immediately remove from the heat (if you overcook the prawns they will either shrink or go tough). Garnish with chopped parsley, a drizzle of olive oil and crumble over the feta if using. Add a splash of water if too thick.
FLEXITARIAN
Recipe amended from Kystina’s latest cookbook ‘A Drop of Ladi & My Greek Soul’
Swap prawns for any other fish or meat or chunks of vegetables for a vegetarian version.
Nutrition Per Serving
Calories: 648kcal | Carbohydrates: 73g | Protein: 31g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 211mg | Sodium: 1043mg | Potassium: 414mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1372IU | Vitamin C: 50mg | Calcium: 264mg | Iron: 3mg
