High-Protein, Gluten Free
Prawn saganaki
20 mins
Intermediate
1 serving
Quick simple and super tasty and drawing on our Tomato Fondue Brilliant Base, this dish is super high in protein and omega III fats while retaining a real show stopping look when served to the table, especially if steaming in the pot.
Brilliant Bases Used In This Recipe
Tomato Fondue
About This Recipe
Quick simple and super tasty and drawing on our Tomato Fondue Brilliant Base, this dish is super high in protein and omega III fats while retaining a real show stopping look when served to the table, especially if steaming in the pot.
Saganaki comes from a Greek dish, rediscovered by us on our trip to Athens and Sparta in September 2023 when James ran Spartathlon and Jason crewed for him. The name comes from the double-handed pot in which it is traditionally cooked, but essentially it’s a form of sautéing of shallow frying. We ate this dish in several iterations, and they were all delicious.
Raw shrimp or tiger prawns essential here, either peeled and de-veined as we demonstrate in the video below, or left in shells for a more rustic look and eat, with all the juices kept intact.
The ingredients naturally carry salt and saline notes so we have consciously not added any more to the recipe and the spiced heat that gives it a zing comes from the chilli, so no black pepper either.
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Ingredients
6-10 (75g/2.6oz) raw peeled shrimp / tiger prawns
1/4 red chilli de-seeded and diced
3-4 spring onions thinly sliced
150g/5oz BB Tomato Fondue
5-6 pitted black olives cut into quarters
3-4 cherry tomatoes cut into quarters
5tsp feta cheese
2tsp Olive oil
Squeeze lemon juice
Crusty sourdough to serve
Nutrition Per Serving
Calories
320
Fats
30G
Carbs
12G
Protein
21G
Method
Pre-make your BB Tomato Fondue or draw some from the refrigerator or freezer
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Heat your skillet / pan on stove top, add a splash of olive oil and seal off the prawns quickly on both sides, lifting out and reserving to one-side (these are not fully cooked yet)
While the skillet is still hot, add the chilli and the white slices of the spring onion, cooking out for 1-2 minutes but not colouring
Add the Tomato Fondue, stir and bring to a gentle bubble
Place the tomato and olive quarters on top, cover with butter wrapper as a cartouche and pop in the oven for 5-6 minutes until thoroughly heated through
Remove from oven and lay the sealed prawns on top
Pop back in the oven further 3-4 minutes (do not cover) until the prawns have cooked through
Just before serving crumble the salty feta over the top, along with the green parts of the sliced spring onions, torn Greek basil (or thyme) and a squeeze of lemon juice
Drizzle with olive oil and serve with warm, crusty sourdough
