Roasted saganaki prawns
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
These prawns are easy to make and exploding with flavour
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Dried oregano
½ tsp
Cherry tomatoes
200 g, (grape), halved
Tomato pasta sauce
500 g, (tomato and basil pasta sauce)
Raw peeled prawns
400 g, deveined
Reduced fat feta cheese
75 g, crumbled
Fresh flat-leaf parsley
2 tbs, chopped
Cauliflower
3 cup(s), (300g), florets
Frozen green peas
2 cup(s), (240g)
Brussels sprouts
240 g
Instructions
1
Preheat oven to 220°C or 200°C fan-forced. Heat oil in a large, ovenproof frying pan over medium-high heat. Add onion and garlic and cook, stirring, for 5 minutes or until onion softens.
2
Add 12 cup (125ml) water, oregano, tomatoes and pasta sauce and bring to the boil. Reduce heat to medium and simmer for 5 minutes. Add prawns, then sprinkle over feta. Transfer to oven and bake for 10 minutes or until feta melts and prawns are just cooked. Sprinkle with parsley.
3
Meanwhile, boil, steam or microwave Brussels sprouts, cauliflower and peas until tender. Drain and serve vegetables with roasted prawn mixture.
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