Prawn Saganaki

Prepare this shrimp saganaki recipe and assume you're on the island of Greece… Delicious prawns with an upscale spaghetti sauce speckled with salty, melted feta cheese.

INGREDIENTS

▢2 tablespoons vegetable oil or cooking spray vegetable oil for slimming version

▢1 large onion, finely chopped

▢3 chopped garlic cloves

▢1 teaspoon sugar

▢1 teaspoon dried thyme

▢½ teaspoon salt

▢¼ teaspoon chili flakes

▢2 tablespoons of ingredient

▢2 bay leaves

▢240 g (1 cup) passata tomatoes / tomato puree

▢400 g (14 oz) can diced tomatoes (mashed tomatoes)

120 ml (½ cup) dry wine or water

▢ 450 g (1 pound) raw jumbo shrimp (shrimp)

▢200 g (7 oz) of feta cheese, crushed

▢ Chopped parsley or fresh thyme for garnish

▢ Salt and pepper consistent with taste

Advice for distribution

▢ Crispy bread to form a starter

▢ Steamed rice to function main course

INSTRUCTIONS

1.Heat the oil during a large oven-proof casserole dish. Sauté the onions over medium-low heat for five minutes, stirring until slightly soft.

2.Add the garlic, salt, sugar, thyme, cold flakes and herb and cook for a couple of minutes.

3.Add passata, chopped tomatoes, ingredient and grapes, bring back a boil.

4.Cook, stirring occasionally, for 20 to half-hour until the spaghetti sauce thickens.

5.Stir within the shrimp and add the sauce until it's pink, 2-3 minutes.

6.Sprinkle with crushed feta (and sprinkle with extra virgin vegetable oil if desired) and cook under a hot grill (grill) until the feta begins to paint and melts.

7.Check the seasoning and add salt and pepper to taste. Garnish with chopped parsley.

8.Serve as a starter along side many crusty bread or as a main course over rice.