Garides Saganaki

Method8 steps

1. 1

   Step 1: Put all five hundred grams raw shell-on king prawns in a pot and add enough separate water to cover. Bring to a boil and boil for five minutes until the prawns are pink and their meat is opaque.

   Boil shell-on prawns until cooked · 5 minUses 500 g raw shell-on king prawns, cooked and shelled in the method · Enough water to cover the shell-on prawns

2. 2

   Step 2: Drain the actual cooked prawns, keeping their real cooking liquid separately as the source directs. Set the actual prawns aside to cool enough to handle. This plain dish does not add the reserved cooking liquid to the sauce; discard it after serving if unused.

   Uses All actual cooked prawns

3. 3

   Step 3: Peel and chop the onion (1). Heat only the first two tablespoons olive oil in a saucepan, then cook all the chopped onion in it, stirring until soft.

   Uses First 2 tbsp olive oil for onion · 1 Chopped onion

4. 4

   Step 4: Wash and finely chop the parsley and measure a pinch; peel and mince garlic (1/2 teaspoon) to measure half a teaspoon. Stir all this prepared parsley and minced garlic, all the white wine (250ml) and the complete four-hundred-gram tin chopped tomatoes into the actual softened onion, along with only the remaining tablespoon olive oil. Simmer, stirring occasionally, for about thirty minutes until the actual sauce thickens.

   Thicken tomato-wine sauce · 30 minUses The complete actual softened onion pan · pinch Freshly chopped parsley · 250ml White wine · 1 tin (400 g) chopped tomatoes · 1/2 teaspoon Minced garlic · Remaining 1 tbsp olive oil for sauce

5. 5

   Step 5: While the actual sauce simmers, check the actual boiled prawns are cool enough to handle. Pinch off their legs, then remove the body shells, leaving their heads and tails on as the source directs. Remove digestive tracts if present and keep all the actual prepared cooked prawns ready to add.

   Uses All actual boiled prawns

6. 6

   Step 6: Stir all the actual prepared cooked prawns into the actual thickened sauce. Bring back to a gentle simmer and cook for about five minutes until the whole pan is thoroughly hot and the cooked prawns reach at least 74°C / 165°F, continuing as needed.

   Heat cooked prawns in thick tomato sauce · 5 minUses The complete actual thick sauce · All actual prepared cooked prawns

7. 7

   Step 7: Cut all the feta into cubes and stir it into the actual hot prawn-and-tomato sauce. Take the pan off the heat and let it stand until the actual feta begins to soften and melt.

   Uses The complete actual cooked prawn pan · 1 pack (200 g) feta cheese, cubed in step 7

8. 8

   Step 8: Serve the actual finished prawns, tomato sauce and softened feta warm, portioning the complete dish as needed. Take care with the retained heads and tails when eating the prawns.

   Uses The complete actual finished saganaki