Our beloved Chef Carolina Doriti is inspired by the Wise Greece products and creates easy, quick and delicious recipes for our new Wise Home Cooking series! This recipe will immediately bring you back to that summer you spent in Greece
2 garlic cloves sliced into thin slivers
1 onion, chopped
12 cherry tomatoes, quartered
2 tsp tomato paste
2 tsp dried oregano
150 gr crumbled feta
1 220gr jar Mushroom Saganaki with Ouzo and Tomato by Terra Fyllida
2-3 tablespoons chopped fennel fronds
1 tablespoon extra virgin olive oil + extra to drizzle when served
280ml broth from the prawn shells
Shell and clean the prawns, keeping their heads and tails on. Put the shells in a saucepan with 600ml of water and simmer, covered for about 30 minutes. Strain. Preheat oven at 190C.
Place a large skillet on medium high heat. Add a tablespoon of olive oil and lightly sauté the prawns for 1-2 minutes. Remove from skillet and place into a clay pot or a baking dish that can be covered either with a lid or foil. In the same skillet sauté the onions and garlic. Add the cherry tomatoes and stir. Add in the mushroom sauce, broth, tomato paste, and simmer at low heat for about 5-10 minutes until it goes slightly thicker. Add the oregano, fennel fronds and some black pepper and stir. Pour the sauce over the prawns and bake for 10-15 minutes. Add in the crumbled feta, stir, cover and return into the oven to bake for another 10-15 minutes.
Right before serving, drizzle with olive oil and serve with warm bread or on top of Greek style noodles, aka ‘hylopites‘