Krystina’s Prawn Saganaki

Feta Saganaki Prawns with ouzo (seafood)

Prep Time: 8

Cook Time: 22

Total Time: 30

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 4

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.