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When walking into My Big Fat Greek Restaurant, authenticity is evident throughout. We have brought the atmosphere of Greece right to South Florida. We have captured some of the most stunning elements including visualizations of Greece's ancient and present-day natural beauties and customs...
Prawns saganaki (Garides saganaki)
Ingredients:1 kilo of prawns
4 ripe tomatoes (or 1 tin of chopped tomatoes)
salt and pepper
a pinch of hot paprika
1/2 a level teaspoonful of sugar
150 gr. feta cheese
1 medium onion
1 cup of olive oil
1 tablespoon of brandy
1 chicken stock cube
1 tablespoonful of flour
Directions:Stew and shell the prawns. Chop the onions and sauté half of the quantity in 1/2 a cup of olive oil. Add the prawns and sauté all together for a few moments. Douse with a little brandy, add a spoonful of flour, stir and simmer for a little until the mixture loses its "floury" taste. In another pan, sauté the rest of the onion in the rest of the oil. Add the tomatoes, the sugar, the salt and pepper, the paprika and the stock cube and simmer until the sauce has reduced.
Mix the contents of the two pans in an ovenproof dish, spread with parsley and slices of cheese, and bake in the oven until the cheese has melted.