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Prawn saganaki
This vibrant Greek dish is bursitng with flavour. The prawns are surrounded with rich and sweet tomatoes, tangy feta cheese, and plenty of herbs and spices. It's a winning recipe and is quick to prepare!
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Ingredients
2 tbsp extra virgin olive oil
1 onion, diced
2 garlic cloves, sliced
150ml white wine
400g Cirio Polpa Chopped Tomatoes
3 sprig/s fresh oregano
1 pinch caster sugar
180g pack extra large raw king prawns
50g feta cheese, crumbled
1 Waitrose & Partners Half Ciabatta
Method
Preheat the oven to 200 degrees C, gas mark 6. Heat 1 tbsp oil in a large frying pan, add the onion and fry for 5 minutes. Add the garlic and fry for 3 minutes more.
Pour in the white wine and simmer for 2 minutes, then tip in the chopped tomatoes, oregano and caster sugar. Simmer for 6-8 minutes. Tip into an ovenproof dish (about 1 litre in volume) and arrange the prawns on top. Scatter with the feta, drizzle with the remaining 1 tbsp oil and season.
Put in the oven, along with the ciabatta, and bake for 10 minutes, ensuring the prawns are fully cooked and pink throughout. Allow to cool for 5 minutes before serving.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,582kJ/ 617kcals
Fat
26g
Saturated Fat
6.6g
Carbohydrates
47g
Sugars
15g
Fibre
6.3g
Protein
33g
Salt
2.6g
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