Prawn saganaki

This is absolutely delicious, super easy and a different dinner.

250g raw prawns

1 fennel thinly sliced

1 large red onion, sliced

4-5 mushrooms, sliced

1 tin of baby tomatoes or normal will do, but buy good quality

1 block of feta

Half a bundle of parsley, finely chopped

100ml white wine

Juice of 1/2 lemon

Garlic and ginger, finely chopped, if desired

Salt and pepper to taste

Heat some coconut oil in a frying pan and cook the onions until soft, add the  garlic and ginger (if using) then mushrooms and cook. Then add the fennel. Cook for 5 or so minutes.

Then add the tin of tomatoes and bring back to low bubble. Add the prawns and ensure they are cooked through.

Crumble over the feta and squeeze over the lemon. Stir and cook until all melted together. Add the parsley.

Add the wine and bring up to heat.

Serve with black Thai rice, or alone.

Thanks to Sainsburys magazine for the idea!

2 Comments Add yours

  1. Hannah Selwyn says:

    Looks yum. On the list to try!

    Liked by 1 person

    1. Beccy says:

      This has gone onto my “to cook weekly” list. Really scummy. I’m going to do it with cashew instead of prawn this week… Will let you know! X


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