Saganaki ala perea

Saganaki ala perea

Fried prawns and artichokes

By
From
The Complete Middle Eastern Cookbook
Serves
2
Photographer
Alan Benson

Years ago I tried this delicious combination at the White Towers Restaurant in London, run by John Stais, a Greek Cypriot. This version is very close to the White Towers version, if my memory serves me well.

Ingredients

Quantity Ingredient
4 globe artichoke bases
250g raw prawns
125g small mushrooms
60ml olive oil
1 tablespoon lemon juice
60ml dry sherry
salt and freshly ground black pepper, to taste
1 tablespoon flat-leaf parsley, finely chopped
crusty bread, to serve

Method

  1. Prepare the artichoke bases and cut them in half. Cook in a saucepan of boiling salted water for 15 minutes, or until tender. Drain well and leave until dry.
  2. Shell and devein the prawns, then rinse and dry. Wipe and trim the mushrooms and leave them whole.
  3. Heat the oil in a small, two-handled frying pan (saganaki) and add the artichokes. Quickly fry over medium–high heat until lightly browned on each side. Push the artichokes to one side of the pan and add the prawns, mushrooms and lemon juice. Fry, stirring continually, just until the prawns turn pink — do not overcook them.
  4. Stir the artichokes into the prawn mixture and add the sherry. Reduce the heat to low, season with salt and pepper and simmer gently for 1 minute.
  5. Sprinkle with the parsley and serve at once, taking the pan to the table on a heatproof plate.
  6. Serve with crusty bread as an appetiser.

Note

  • To serve more than two people, use a large frying pan to hold a larger quantity of ingredients. Serve in heated individual ramekins, placed on heatproof plates.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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