Though this is a 4 year old post; I am very interested in an “authentic traditional classic” recipe called:
Prawn Saganaki … Must be in European Measurement System …
The recipe I have is:
1 Kilo of large langstinos ( large prawns)
Greek Evoo - 125ml.
Scallions sliced finely or diced - 4
1 garlic clove minced tiny
Green bell pepper - 1 small to medium sized
Fresh red chili pepper de-seeded and sliced finely ( I use Spanish Guindillas or Basque Esplette)
Freshly ground black pepper to taste
Fresh tomato sauce from scratch -
1 cup
Tomato paste - 1 scant tablespoon
Ouzo or dry Santorini Greek White Wine - 2 tablespoons
fresh oregano herb 2 tsps snipped finely
parsely freshly and finely sliced - 1 / 2 cup
Greek Goat Cheese Feta crumbled - 220 grams
Unsalted French Butter 1 tablespoon
salt to taste of course
YIELD: 2 to 4 servings depending if you are making a main course or an appetiser or amuse boûche
Does any one out of curiousity have an addition to the dish ?
This recipe works wonderfully … So, it is just a question of additions ?
