Cypriot Garides Saganaki – Prawns in Tomato & Feta
A bold and aromatic dish from Cyprus and Greece: prawns simmered in a garlicky tomato sauce and topped with crumbled feta.
Ingredients (Serves 2):
* 250g large prawns, peeled and deveined
* 2 tomatoes, grated (or 200g canned)
* 2 garlic cloves, minced
* 1 small onion, finely chopped
* 1 small chili (optional), sliced
* 50g feta cheese, crumbled
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil. Add tomatoes and chili; simmer 10 mins.
2. Add prawns and cook until pink.
3. Top with feta and bake or broil 5 minutes until bubbly.
4. Garnish with parsley and lemon. Serve hot with crusty bread.
Cypriot Tip:
Saganaki is often served in its own hot skillet to keep it sizzling at the table.
A bold and aromatic dish from Cyprus and Greece: prawns simmered in a garlicky tomato sauce and topped with crumbled feta.
Ingredients (Serves 2):
* 250g large prawns, peeled and deveined
* 2 tomatoes, grated (or 200g canned)
* 2 garlic cloves, minced
* 1 small onion, finely chopped
* 1 small chili (optional), sliced
* 50g feta cheese, crumbled
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil. Add tomatoes and chili; simmer 10 mins.
2. Add prawns and cook until pink.
3. Top with feta and bake or broil 5 minutes until bubbly.
4. Garnish with parsley and lemon. Serve hot with crusty bread.
Cypriot Tip:
Saganaki is often served in its own hot skillet to keep it sizzling at the table.
Cypriot Garides Saganaki – Prawns in Tomato & Feta
A bold and aromatic dish from Cyprus and Greece: prawns simmered in a garlicky tomato sauce and topped with crumbled feta.
Ingredients (Serves 2):
* 250g large prawns, peeled and deveined
* 2 tomatoes, grated (or 200g canned)
* 2 garlic cloves, minced
* 1 small onion, finely chopped
* 1 small chili (optional), sliced
* 50g feta cheese, crumbled
* Olive oil, parsley, lemon wedges
Instructions:
1. Sauté onion and garlic in olive oil. Add tomatoes and chili; simmer 10 mins.
2. Add prawns and cook until pink.
3. Top with feta and bake or broil 5 minutes until bubbly.
4. Garnish with parsley and lemon. Serve hot with crusty bread.
Cypriot Tip:
Saganaki is often served in its own hot skillet to keep it sizzling at the table.
