Prawn Saganaki

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 red onion, halved and thinly sliced
• 3 cloves garlic, thinly sliced
• 2 tablespoons tomato paste
• 1/2 cup wine
• 1 (13.5 ounce) jar tomato and olive pasta sauce (such as papayiannides® tomato & olive & ouzo sauce)
• 1 1/2 pounds prawns, peeled and deveined, tail on
• 1/2 cup crumbled greek feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• 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.
• 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.
• spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
• 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.