I made this dish as a starter last night when my sister and her fiance came over, but it could easily have been served as a main dish by increasing the quantity. It is packed with flavour and very very easy. My only regret is that I won't be able to cook it again this year!
My sister's fiance who is Greek informed me that it was a popular dish in Greece called Prawn Saganaki and was often served as a breakfast dish.
The quantities in this recipe serve 4 for a generous entree and 2 for a main.
- 1 tbs olive oil
- 2 x 400g cans of vine ripened tomatoes, coarsely chopped
- 3 cloves of garlic, finely chopped
- 1 bay leaf
- teaspoon of oregano
- salt and pepper
- One tbs of butter
- Serve with crusty bread, which is delicious for dipping.