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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.