Name: Prawn Saganaki
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 1 tablespoon; Red onion, halved and thinly sliced - 1; Garlic, thinly sliced - 3 cloves; Tomato paste - 2 tablespoons; White wine - ½ cup; Tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce) - 1 (13.5 ounce) jar; Prawns, peeled and deveined, tail on - 1 ½ pounds; Crumbled Greek feta cheese - ½ cup; Chopped fresh flat-leaf parsley - 2 tablespoons

Ingredients for - Prawn Saganaki

1. Olive oil 1 tablespoon

2. Red onion, halved and thinly sliced 1

3. Garlic, thinly sliced 3 cloves

4. Tomato paste 2 tablespoons

5. White wine ½ cup

6. Tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce) 1 (13.5 ounce) jar

7. Prawns, peeled and deveined, tail on 1 ½ pounds

8. Crumbled Greek feta cheese ½ cup

9. Chopped fresh flat-leaf parsley 2 tablespoons

How to cook deliciously - Prawn Saganaki

1 . Stage

Preheat oven to 400 degrees F (200 degrees C).

2 . Stage

Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.

3 . Stage

Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.

4 . Stage

Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.

5 . Stage

Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.