Prawn Saganaki with Chilli and Thyme
Big juicy prawns in a sweet and warming tomato sauce with chunks of salty melted feta. Do I have your attention yet? Well, this is exactly what my Prawn Saganaki with Chilli and Thyme tastes like and I know you will be licking your fingers and wanting more.
This classic Greek dish is a regular meal in any Greek household, especially in the winter months when we crave a hot comfort meal that is served well with crusty bread. That doesn't mean you can't enjoy it with steaming hot rice or even a pile of freshly baked potatoes.
So what goes into my Prawn Saganaki with Chilli and Thyme? Exactly that! Large juicy prawns, fresh tomatoes or organic canned ones, dry white wine, plenty of extra virgin olive oil, herbs and spices and crumbly feta cheese. I love to add fresh thyme leaves from my garden because it has a sharp woody and floral note and it marries well with the warm and spicy flavour of the chilli flakes. I am drooling just writing about it! I can not wait for you to make this for dinner or why not serve it as an appetiser (we call it mezes in Greek) with plenty of crusty fresh bread to mop up every single drop of that delicious sauce.
Prep Time: 5 minutes
Cooking Time: 15 minutes
600g raw green jumbo prawns
400g can diced organic tomatoes
200g feta cheese, crumbled
200ml dry white wine
3 tablespoons extra virgin olive oil
2 medium brown onions, finely chopped
4 garlic cloves, finely chopped
8 sprigs of thyme, leaves removed
½ - 1 teaspoon chilli flakes
½ teaspoon Greek oregano
½ teaspoon sweet paprika
Sea salt and freshly ground pepper
Extra Virgin Olive Oil from Grecian Purveyor
Greek Oregano Natural Herb from Grecian Purveyor
1. Heat the oil in a large dish or pan and sauté the onion for 2 minutes. Add in and stir the garlic, thyme leaves, chilli flakes, oregano, paprika, sea salt and pepper and cook for a couple of minutes.
2. Add the diced tomatoes and wine and bring to a simmer. Cook for 8 minutes, stirring occasionally.
3. Stir in the prawns, turning over once and cook for 3 minutes.
4. Top with the crumbled feta, garnish with any remaining thyme leaves and freshly ground pepper and cover with the pan lid. Turn off heat and allow to set for a few minutes before serving. Before serving, drizzle a tablespoon or two of extra virgin olive oil over the top.
5. Serve with fresh warm crusty bread, fried potato wedges or oven baked potatoes or steamed rice.