Prawn Saganaki

Yes, Alberta is indeed landlocked, but other parts of the world are in full seafood swing and I can't help but want a piece of the action. I have been stocking up on fish and prawns, eating what I can fresh and freezing the rest. Chances are there will be a few other seafood posts to follow.

Might have been the bread that sold me on this dish, or perhaps the fact that I already had shrimp and tomato paste and this recipe calls for both. There's something very satisfying about being able to use an entire can of tomato paste vs. the tablespoon you need for one recipe. Either way, this turned out to be a good decision. The acidic tomato and wine base simmered together with sweet prawns made for a lovely light dinner. I opted to buy naan bread and heat it on a grill before serving it to sop up the tomato sauce. French bread or another loaf of your choosing would work just as well. If you're fearful of bread try serving it over potatoes or rice. Remember to drink the leftover white with it!















From:https://closeencountersofthecookingkind.com

Serves 4

Ingredients

• 1 T olive oil
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 2 T tomato paste
• 1/2 cup white wine
• 1, 400ml can of diced tomatoes
• 1 t granulated sugar
• 1/2 red pepper flakes
• 350g raw shrimp, peeled and deveined
• 125g feta, crumbled
• handful of flat leaf parsley or cilantro to garnish

Method

Preheat the oven to 350F. In a cast iron pan, heat the olive oil. Add the onion stir, cooking for 3 minutes. Add the garlic and let simmer for 1 minute. Add the tomato paste and combine thoroughly with the garlic and onion. Pour in the wine and allow to simmer until the liquid has been reduced by half. Add the tomatoes, sugar and red pepper flakes and simmer for 10 minutes. Add the shrimp and sprinkle the feta over the pan. Place in the oven and let bake for 10 minutes. Remove and sprinkle the parsley/cilantro over top.

Serve with plenty of bread to sop up the tomato sauce.