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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 440.0
  • Total Fat: 7.5 g
  • Cholesterol: 260.7 mg
  • Sodium: 549.4 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 0.6 g
  • Protein: 45.5 g

View full nutritional breakdown of Prawn Saganaki calories by ingredient
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Prawn Saganaki

Submitted by: SARAHGILLARD9
Prawn Saganaki

Introduction

This greek dish is delicious and low-fat, along with being a great entertainer. This greek dish is delicious and low-fat, along with being a great entertainer.
Number of Servings: 6

Ingredients

    Olive oil spray
    1 brown onion, finely chopped
    2 garlic cloves
    80ml (1/3 cup) white wine
    700ml btl passata (tomato pasta sauce)
    250ml (1 cup) water
    1 tbs dried oregano leaves
    260g (1 1/4 cups) dried risoni pasta
    1kg green prawns, peeled leaving tails intact, deveined
    125g reduced-fat feta, crumbled
    1/4 cup chopped fresh continental parsley
    2 tbs fresh oregano leaves

Directions

Heat a medium saucepan over medium heat. Spray with oil. Cook the onion and garlic, stirring occasionally, for 3 minutes or until soft. Add the wine and ouzo, and simmer for 2 minutes or until the liquid is reduced. Add the passata, water and dried oregano. Reduce heat to low. Simmer for 25 minutes or until the sauce thickens. Taste and season with salt and pepper.

Cook the risoni in a large saucepan of salted boiling water following packet directions. Drain. Stir in 1 1/2 tablespoons of the fresh oregano.

Meanwhile, preheat a barbecue grill on high. Spray the prawns with oil and season with salt and pepper. Cook the prawns for 2 minutes each side or until lightly charred and cooked through (see Cook’s Tip, below).

Reheat the passata mixture over low heat and stir in half the feta.

Place the risoni in a serving dish. Pour over the passata mixture and top with the prawns. Sprinkle with the parsley, remaining feta and remaining fresh oregano.



Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user SARAHGILLARD9.






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