Prawn Saganaki

Food Picture: 

Preparation Time

10 minutes

Cooking Time

30 minutes

Ingredients (serves 4)

  • Olive oil spray
  • 1 red onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 tbs no-added-salt tomato paste
  • 125ml (1/2 cup) white wine
  • 400g can chopped tomatoes
  • 400g green prawns, peeled leaving tails intact, deveined
  • 75g reduced-fat Greek feta, crumbled
  • 2 tbs chopped fresh continental parsley
  • Crusty bread, to serve
  • Mixed salad leaves, to serve


  1. Preheat oven to 180°C. Heat a non-stick frying pan over medium heat. Spray with oil. Cook onion, stirring, for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and simmer for 2 minutes or until reduced by half. Add the tomato and simmer for 10 minutes or until the mixture is thick.

  2. Spread the tomato mixture over the base of a 1.5L (6-cup) capacity ovenproof dish. Top with the prawns and feta. Bake for 10 minutes or until cooked through.

  3. Divide among serving dishes. Top with parsley and serve with bread and salad.