Shrimp – Saganaki
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tomato (s) or
- 1 can tomato (s)
- 2 onions)
- 1 clove garlic
- 1 green pepper (s)
- 12 tablespoon olive oil
- salt and pepper
- 0.5 kg ½ shrimp (s), large
- 2 stems parsley
- 150 g feta cheese
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the fresh tomatoes, scald them with hot water, peel off the skin and remove the seeds. Puree the pulp or the canned tomatoes in the blender. Peel the onions, peel off the garlic and finely chop both. Wash the bell peppers, remove the stem and seeds and finely chop the pulp.
- Heat the oil in a pan and sweat the onions in it. Add the garlic and pepper pieces and sauté briefly. Add the tomatoes. Season with salt, pepper and paprika. Simmer for about 30 minutes until everything has boiled away.
- Peel the shrimp on your body, leaving the head and tail on, but being careful to remove the black intestine. Wash briefly in cold water and drain.
- Preheat the oven to 200 degrees Celsius. Place the prawns in a baking dish and cover with the tomato preparation. Wash the parsley, pluck the leaves from the stems and place in the dish. Crumble the feta and sprinkle over it.
- Place the form in the oven and bake the dish for about five to ten minutes.
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