Prawn saganaki with Greek salad
6
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
An authentic Greek flavoured prawn stew, infused with red wine and tomatoes.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), crushed
Cooked white wine
125 ml, (1/2 cup)
Tomato(es)
500 g, vine-ripened, coarsley chopped
Chicken stock
1½ cup(s), (375ml)
Pearl barley
⅓ cup(s), (65g)
Raw peeled prawns
400 g, tails intact
Red onion
1 medium, thinly sliced
Vinegar
1 tbs, red wine
Tomato(es)
200 g, baby roma
Lebanese cucumber
2 medium, thickly sliced
Black olives, drained
75 g, pitted, kalamata
Fresh oregano
2 tbs
Reduced fat feta cheese
100 g, crumbled
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Add brown onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds.
2
Add wine and bring to the boil. Reduce heat to low and simmer for 3 minutes or until wine is reduced by half. Add vine-ripened tomatoes, stock and barley. Simmer, covered, stirring occasionally, for 30 minutes or until barley is tender. Add prawns and cook for 5 minutes or until prawns change colour and are just cooked through.
3
Meanwhile, combine red onion and vinegar in a small bowl. Set aside for 15 minutes. Add baby roma tomatoes, cucumber, olives, 1 tablespoon oregano and half the feta. Toss to combine. Season with salt and freshly ground black pepper. Top prawn saganaki with remaining feta and oregano and serve with Greek salad.
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