King Prawn Saganaki – Feeding a Crowd in a Hurry
If you are having a get-together, especially as the nights are drawing in, and you want to serve your guests a bowl full of flavour then this is the dish for you. This is also a winning family dish: the kids love it because it’s rich and creamy from the feta, and it is packed full of healthy tomatoes.
Equipment
- cast iron dish/or similar
Ingredients
- 400 g king prawns my prawns are frozen in this recipe. You will need to adjust the cooking times if your prawns aren’t. Ovens vary so always check your prawns are properly cooked before serving
- 500 g vine tomatoes
- 200 g feta
- 2 large red onions
- 1 red chilli
- 1 tbsp oregano
- 4 large cloves garlic I use five in the video because they weren’t big enough and we love garlic
- 75 g pitted black olives
- Salt and pepper to taste
Instructions
Preparation
- Getting your ingredients ready at the start makes cooking this dish a joy!
- Roughly chop your tomatoes into chunks. Don’t spend time trying to get this uniform, they will cook down in the oven.
- Chop your onions – you want a medium chop. It’s nice to get some bite from the onions in this dish so you don’t want to finely chop them or they will melt into the sauce.
- Slice your garlic.
- Finely chop your olives and chilli. Watch those fingers (I am the world’s worst when it comes to cutting myself so please don’t take any knife skills from me!)
Cooking your KPS
- In a cast iron dish/or similar add a good drizzle of olive oil and turn to a medium heat.
- Gently fry your onions for 3-4 minutes.
- Add your garlic and chilli, stir through and fry for another 2-3 minutes.
- Add your tomatoes, olives and oregano then add salt to taste (big moment in our house as we don’t cook with salt much, but the kiddies were in bed so this was a well-seasoned treat).
- Now add some more olive oil, enough to loosen the ingredients in the pan. It’s important to mention that the tomatoes, olive oil and feta will bake in to a sauce… If your dish is dry that sauce will be a bit thick… and we want to mop it up with crusty bread!
- Mix everything through and let it cook for a minute.
- Crumble your feta over and mix to incorporate.
- Finally, add your prawns, give it a good stir so they are coated and transfer to a preheated oven to bake.
- I baked this at 200ºC/392º/GM6 for 20 minutes. You prawns might be smaller or your oven different to mine so use your gut instinct to get it right. I find that these big prawns cook well from frozen in that time and stay juicy and plump.
Video
Notes
Feeding a crowd in a hurry is a daily task now that we have children… I love that this dish can be brought to the table so quickly and yet taste like we are in a little Greek Taverna. I’ll always wash this down with a glass of something good and be thankful to Emma and Martin for sharing this delight with us! We are always looking for new recipes to add to our journey… If you have a crowd-pleasing feast up your sleeve we would love to cook it! Get in touch to share your recipes and ideas with The Family Feed community and follow us on Instagram @familyfeedinsta to share your King Prawn Saganaki next time you are feeding a crowd in a hurry!