RECIPE | SHRIMP SAGANAKI

My aunt Elizabeth is most certainly the Jamie Oliver of the family and although, sadly, I do not go and visit as often as a should, whenever I do, she always cooks up a storm and an absolute feast for the 5,000. I must admit, I am by no means a good cook, my cookery skills only reach to just beyond the microwave but there is something so therapeutic about cooking up a homely meal for the family so slowly but surely I am learning. My aunt is very much into cooking for the more unusual, sensual pallet, usually one that is from across the globe. Today, we're holding the flag for Greece. Shrimp Saganaki, a Greek flavoursome classic.

To make a generous amount for two you’ll need:

300g raw king prawns
2 cloves of garlic
400g (1 tin) tinned chopped tomatoes
2 handfuls cherry tomatoes, halved
1 handful fresh dill (Optional)
2 glasses of nice white wine (1 for you, one for the Saganaki)
1 handful of feta
Chili flakes, dried oregano, salt, pepper, olive oil (Amount is optional)

Warm a frying pan on a medium heat. Add some oil & when it’s hot crush your garlic into the pan. Just as it starts to turn golden, throw your prawns in.

Add a good sprinkling of chilli flakes, oregano, salt & pepper for the heat and flavour. Once the prawns have turned pink and just start to curl, take them out and place to one side.

Add a glass of wine to the pan and simmer away. Then, add your cherry tomato's. Leave to reduce for a few minutes, then add your tinned tomatoes. Generously stir and leave to cook away.