I’ve been making prawn saganaki for years,
I used to make my sauce from pasata and serve it with rice,
But as my culinary skills developed, so did my recipe and now I make my sauce from fresh grated tomatoes and serve my prawn saganaki with linguine that’s cooked in a prawn shell stock (“,)
It sounds fancy init?
But don’t let this put you off.
I promise you, its super easy to make and can be made in 30 minutes.
Yes 30 minutes!
You can have this restaurant quality dish ready for you in no time (“,)
If you take a look at the recipe you will see that a lot of the ingredients are grated and that’s because the flavours will blend in well together and also our sauce will have a lovely silky texture (“,)
I know having to grate 6 tomatoes is boring but I guarantee you it’s worth it I promise. Don’t be tempted to use tinned tomatoes because they are too rich and they will over power the prawns.
If you give this recipe a go let me know if you did it in 30 minutes and what you thought of the flavour (“,)
Plus if you do make it don’t forget to wipe your plate clean with a nice bit of crusty bread to soak up all those beautiful flavours. If you would like an easy crusty loaf/farmhouse bread recipe click here for mine.
Click the video below to see how to make this delicious prawn saganaki