Saganaki with shrimps
Ingredients
• 200 g feta cheese
• 500 g shrimp, peeled
• 4 tablespoons oil
• 1 onion
• 5 cloves of garlic
• 2 cans of tomatoes (pelati)
• 1 green pepper
• 2 red chillies
• 200 ml white wine
• Salt pepper
• 1 bunch of fresh parsley
• toasted white bread slices
preparation
Peel the onion and cut into thin rings. Peel the garlic and crush it or dice it very finely. Cut the pepper into small cubes and finely chop the chilies.
Sauté the onion and garlic in oil in a grill pan or casserole dish until soft. Add the tomatoes and chillies and cook for about 3-5 minutes. Add the white wine, season with salt and pepper and simmer for about 8-10 minutes until the sauce has thickened.
Crumble half of the feta over the finished sauce, press the prawns lightly into the sauce and feta and spread the remaining feta over the top. Grill for about 10 minutes until the prawns have turned a nice red color. Serve with the chopped parsley and toasted bread.
FIRE&FOOD Issue 2-2020
