Fried asparagus with prawns (Saganaki)

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 5
COOK TIME
2460 mins
TOTAL TIME
2460 mins

Ingredients

Servings: 4
  • 1 big onion
  • 2 Garlic cloves
  • 1 red pepper
  • 4 TABLESPOONS Olive oil
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 1 kg white asparagus
  • 1 collar Parsley
  • 150 g Feta cheese
  • 400 g shrimps ready to cook, without head and shell

Directions

  1. 1

    Peel and chop the onion and garlic. Clean, wash and chop the peppers. Heat 2 tablespoons of oil in a saucepan. Sauté onion, garlic and paprika in it. Add the tomatoes and chop them coarsely in the pot with a spatula. Season with salt, pepper and sugar. Simmer for about 20 minutes.

  2. 2

    Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon sugar for about 12 minutes. Drain, rinse with cold water and let drain. Spread the asparagus in a casserole dish. Wash parsley, shake dry. Pluck off leaves and chop finely. Mix parsley with the sauce, except for a little bit for sprinkling. Flavour the sauce again and spread on the asparagus. Crumble the feta and sprinkle over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes

  3. 3

    Wash the prawns, dab dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns in it for about 2 minutes on each side. Season with salt and pepper. Take Saganaki out of the oven, spread prawns on top. Sprinkle with parsley that has been set aside. Serve immediately

Nutrition Facts

KCAL
350 kcal
CARBS
13 g
FATS
19 g
PROTEINS
32 g