Prawn Saganaki

Name: Prawn Saganaki
Ingredients: 1 tablespoon olive oil; 1 red onion, halved and thinly sliced; 3 cloves garlic, thinly sliced; 2 tablespoons tomato paste; 1/2 cup white wine; 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides(R) 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

9 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup white wine
1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides(R) 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

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.