Rick Stein Prawn Saganaki is planned out with fresh prawns, olive oil, red onion, garlic, chilli, bullhorn pepper, ouzo, tomatoes, parsley, feta cheese, salt, and pepper. This delectable dish takes just 20 minutes to prepare and serves four.
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🧡 Why You’ll Love This Prawn Saganaki Recipe:
- Mouthwatering Aroma: The enticing scent of garlic, chili, and simmering prawns will fill your kitchen, enhancing the overall dining experience.
- Versatile Dish: Whether for a cozy dinner or a celebratory feast, Rick Stein Prawn Saganaki adapts effortlessly to various occasions.
- Easy Preparation: Simple steps and common ingredients make this recipe accessible for both novice and seasoned cooks.
❓ What Is Rick Stein Prawn Saganaki Recipe?
Prawn Rick Stein Saganaki is a quick Mediterranean meal made with fresh prawns, red onion, garlic, and bullhorn pepper. It is cooked in a tomato and ouzo sauce.
🍤 Rick Stein Prawn Saganaki Ingredients
- 250 g prawns, fresh, cleaned deveined and tails left intact
- ¼ cup olive oil
- 1 red onion, finely diced
- 2 cloves garlic, finely minced
- 1 long red chilli, finely chopped
- 1 pepper, bullhorn variety, finely sliced
- 3 tablespoon ouzo
- 200 g tomatoes , or 2 large tomatoes pureed in a blender
- ¼ cup flat-leaf parsley, finely chopped
- 100 g feta cheese
- salt and pepper for seasoning
🥘 How To Make Rick Stein Prawn Saganaki
- In a big, deep pan, heat the olive oil over medium-low heat. Add the onion, garlic, and chilies after the food is fully cooked.
- Let the mixture soften for a few minutes. It should then turn clear.
- Put in the prawns and cook them slowly for a few minutes.
- Allow the tomatoes, parsley, salt, and pepper to mix with the ouzo. Then, let the whole thing boil.
- It should be turned down to a medium-low simmer once it hits boiling point. Let it cook for 10 minutes.
- Put the prawn saganaki mixture into pottery bowls that can go in the oven, and then crumble the feta on top.
- Put it under a hot grill or oven until the feta melts and mixes with the sauce.
💭 Recipe Tips:
- Fresh is Best: Use high-quality fresh prawns for the best taste and texture.
- Tail Intact: Leaving prawn tails intact not only enhances presentation but also retains flavors during cooking.
- Low Heat for Aromatics: Saute onion, garlic, and chili over medium-low heat to allow their aromas to develop without burning.
🥙 What To Serve With Prawn Saganaki?
Prawn Saganaki can be serve with Crusty Bread, Rice ,Pasta ,Quinoa ,Couscous ,Mixed Greens Salad, Grilled Vegetables, Lemon Wedges, Tzatziki Sauce.
🎚 How To Store Leftovers Prawn Saganaki?
- In the fridge: Store Leftovers Prawn Saganaki in an airtight container for up to 2 days.
- In the freezer: Store Leftovers Prawn Saganaki in a sealed bag for up to a month.
🥵 How To Reheat Leftovers Prawn Saganaki?
- In the oven: Place Leftovers Prawn Saganaki in an oven-safe dish, bake for 15 minutes at 350°F.
- In the microwave: Reheat Leftovers Prawn Saganaki in a safe container for 3 minutes, stirring halfway.
- On the stove: Simmer Leftovers Prawn Saganaki on the stove pan for 10 minutes, stirring occasionally.
- In the air-fryer: Leftovers Prawn Saganaki can be stored for 5 minutes at 375°F, stirring.
FAQ’S:
Can I Substitute Ouzo With Another Ingredient?
Yes, you can substitute ouzo with anise-flavored spirits like Pernod or arak. Alternatively, you may use a mix of water and a dash of fennel extract for a similar flavor.
What’s the Texture of Perfectly Cooked Prawns in Prawn Saganaki?
Perfectly cooked prawns in Prawn Saganaki should be tender, moist, and opaque cook them slowly for a few minutes until they turn pink, avoiding overcooking to maintain their juicy texture.
Can I Use Canned Tomatoes Instead of Fresh Ones?
Yes, you can use canned tomatoes as a substitute for fresh ones use about 200g of canned tomatoes or adjust based on your taste. Ensure the canned tomatoes are crushed or pureed for a smoother consistency.
Can I Make Prawn Saganaki Less Spicy for a Milder Taste?
To make Prawn Saganaki less spicy, reduce the amount of red chili or remove the seeds before adding. Adjust the spice level according to your preference for a milder taste without compromising the overall flavor.
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Rick Stein Prawn Saganaki Nutrition Fact:
- Calories: 332cal
- Kilojoules: 1390kJ
- Protein: 28g
- Total fat: 11g
- Saturated fat: 4g
- Carbohydrates: 30g
- Sugars: 11g
- Dietary fibre: 7g
- Sodium: 860mg
- Calcium: 250mg
- Iron: 5.5mg
Rick Stein Prawn Saganaki
Description
Rick Stein Prawn Saganaki is planned out with fresh prawns, olive oil, red onion, garlic, chilli, bullhorn pepper, ouzo, tomatoes, parsley, feta cheese, salt, and pepper. This delectable dish takes just 20 minutes to prepare and serves four.
Ingredients
Instructions
- In a big, deep pan, heat the olive oil over medium-low heat. Add the onion, garlic, and chilies after the food is fully cooked.
- Let the mixture soften for a few minutes. It should then turn clear.
- Put in the prawns and cook them slowly for a few minutes.
- Allow the tomatoes, parsley, salt, and pepper to mix with the ouzo. Then, let the whole thing boil.
- It should be turned down to a medium-low simmer once it hits boiling point. Let it cook for 10 minutes.
- Put the prawn saganaki mixture into pottery bowls that can go in the oven, and then crumble the feta on top.
- Put it under a hot grill or oven until the feta melts and mixes with the sauce.
Notes
- Fresh is Best: Use high-quality fresh prawns for the best taste and texture.
Tail Intact: Leaving prawn tails intact not only enhances presentation but also retains flavors during cooking.
Low Heat for Aromatics: Saute onion, garlic, and chili over medium-low heat to allow their aromas to develop without burning.