Prawn Saganaki
Description
The best-known Greek saganaki is a fried cheese appetizer prepared in a small frying pan. We're raising the bar, adding prawns and fresh feta!
Ingredients
•
1 tablespoon olive oil
•
1 red onion, halved and thinly sliced
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3 cloves garlic, thinly sliced
•
2 tablespoons tomato paste
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1/2 cup white wine
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1 (13 1/2 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
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1 1/2 pounds prawns, peeled and deveined, tail on
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1/2 cup crumbled Greek feta cheese
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2 tablespoons chopped fresh flat-leaf parsley
Directions
1
Preheat oven to 400 degrees F (200 degrees C).
2
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
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
Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
5
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.