That just-showered post-beach feeling.
Listening to your favorite album on repeat.
A frosty glass of beer on a hot day.
Watching Marie Antoinette in bed while eating squares of dark chocolate.
Finishing a good book.
Coffee, just the right amount of milk and sugar.
Fresh herbs picked off of your own balcony.
You with me here?
I’m painting a picture of contentment.
My picture, anyway.
Perfectly toasted, garlicky slabs of sour dough slathered with a simple combination of fresh summer tomatoes, salty feta, and pink prawns.
Oh yes. I would put that in my sálon.*
I’m so glad prawn saganaki came into my life. It’s the perfect balance of fresh and warming flavors and it demands to be eaten with good bread.
And good bread is the key contentment. Always.
*Andre Leon Talley, I’m stealing your catch phrase. Count it.
Prawn Saganaki (serves 2)
Recipe adapted from Chef Greg Everett’s recipe at Box Fresh
- 1 tablespoon of olive oil
- 1 medium yellow onion, diced
- 1-2 cloves of garlic, finely chopped
- about 350 grams (3/4 lb.) of prawns, peeled and deveined
- 1/4 cup kalamata olives, roughly chopped
- pinch of red chili flakes
- 1 1/2 cups cherry tomatoes, halved or quartered
- salt & pepper
- 2-3 tablespoons feta cheese, crumbled
- 1/4 cup combined fresh basil and parsley, roughly chopped
- good bread, sliced, toasted or grilled, and rubbed with a garlic clove, to serve
Heat oil in a medium-sized pan over a medium heat. Add onions and cook for about 5 minutes, until softened. Add garlic and cook for 1 minute.
Add prawns, olives and chili flakes and cook for another 2-3 minutes until the prawns turn pink.
Add tomatoes and cook for 3 minutes until they just start to break down. Season with a pinch of salt and a grind of fresh pepper, to taste.
Reduce heat to low. Sprinkle with feta and cover the pan with a lid. Cook for 2 minutes until feta is melted.
Transfer to a serving dish and top with fresh herbs. Serve with garlic-rubbed toasts.
This is meant to be made in a skillet of sorts, but I just used a pan with a heat-resistant handle. If you’re using a skillet, you can pop the entire thing into a hot oven for 2 minutes to melt the feta instead of covering over a low heat.