Prawn Saganaki

 

Prawn Saganaki 

4 T. Olive Oil

1 T. Chopped Garlic

7 oz. Chopped Tomatoes

½ t. Sugar

5 T. White Wine

1 t. dried Oregano

Salt and Pepper

1 lb. Shelled, Chopped Prawns

2 T. Chopped Fresh Parsley (Optional)

3 oz. Feta Cheese, Crumbled

Pita Chips

 Heat oil in pan.  Add garlic and cook for about a minute over medium heat until softened (while stirring).  Add tomatoes, sugar, wine, and oregano and season with salt and pepper.  Increase heat to high and cook for a minute or two until sauce has thickened.  Add prawns and parsley and cook until prawns are done.  Place on pita chip and top with crumbled feta.  Makes about 30 to 40.

 

  Sautee’d Prawn

 Freshwater Prawn (whole)

 

Olive Oil

Margarine or Butter

Old Bay Seasoning Spice

Garlic Powder

Black Pepper

Salt

 

Cover the bottom of a skillet with Olive Oil and a few spoons of margarine or butter.  Cook on medium heat.  When oil has heated,  place your freshwater prawn in the pan.  Sprinkle with the Old Bay Seasoning, garlic powder, salt and pepper to taste.  Turn the prawns occasionally for about four to five minutes or until the prawns have turned a dark pink. (You may add more Olive Oil and Butter if pan seems to be drying out before prawns are done.)  This is a recipe that can be geared to your taste.  Add whatever seasonings and as much as you like for your satisfaction.

 

Enjoy over rice or just eat straight from the pan.  The head can be sucked for a delicious treat.