refers to a casserole, which is why you'll have cheese saganaki and shrimp saganaki where the prawns are cooked in spaghetti sauce and topped with feta cheese. Despite the common name, this is often a totally different recipe.
2 tablespoons vegetable oil or vegetable oil spray for a slimming version
1 large onion, very thinly sliced
3 cloves garlic, chopped
1 teaspoon sugar
1 tsp dry thyme
tsp cayenne pepper
2 tablespoons of ingredient
2 bay leaves
240 g (1 cup) tomato passata/dried tomato puree
400 g (14oz) can of diced tomatoes in juice (mashed tomatoes)
120 ml (½ cup) dry wine or water
450 g (1 pound) raw jumbo shrimp (shrimp)
200 g (7 oz) feta cheese, crumbled
Chopped pesley or fresh thyme for garnish
salt and pepper to taste
1.Heat the oil during a large ovenproof casserole dish. Saute the onions over medium-low heat for five minutes, stirring, until slightly softened.
2.Stir in garlic, salt, sugar, thyme, cool flakes and herb and cook for a couple of minutes.
3.Add the passata, crushed tomatoes, tomato puree, and grapes and convey to a boil.
4.Cook, stirring occasionally, for 20 to half-hour , until the spaghetti sauce thickens.
5.Add the prawns, mix within the sauce until they turn pink, 2-3 minutes.
6.Sprinkle with crumbled feta (and drizzle with extra virgin vegetable oil if desired) and cook under a hot grill (grill) until the feta begins to brown and melts.
7.Adjust the taste and add salt and pepper to taste. Garnish with chopped parsley.
8.Serve as a starter along side many crusty bread or as a main dish over rice.