Description
In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. We’re raising the bar for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
Ingredients
- 1 tablespoon olive oil
- 1 red onion, halved and thinly sliced
- 3 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- ½ cup white wine
- 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
- 1 ½ pounds prawns, peeled and deveined, tail on
- ½ cup crumbled Greek feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4