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Prawn Saganaki
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Elevated Greek saganaki with prawns and fresh feta.
Ingredients:
  • 1 tablespoon olive oil
  • 1 red onion, halved and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 0.5 cup white wine
  • 1 (13.5 ounce) jar tomato and olive pasta sauce (such as Papayiannides® Tomato & Olive & Ouzo Sauce)
  • 1.5 pounds prawns, peeled and deveined, tail on
  • 0.5 cup crumbled Greek feta cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
Instructions:
  • Preheat oven to 400°F (200°C) for a perfectly cooked dish.
  • In a large skillet over medium heat, sauté onion in olive oil until soft, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Mix in tomato paste and cook for an additional minute, stirring constantly.
  • Add the wine to the tomato mixture and simmer until reduced by half, approximately 5 minutes. Stir in the tomato sauce and continue to simmer until thickened, about 10 minutes.
  • Evenly layer tomato mixture in a 6-cup baking dish, add prawns on top, and sprinkle generously with feta cheese.
  • Roast in the oven until prawns turn bright pink on the outside and the meat is no longer transparent in the center, approximately 10 minutes. Garnish with parsley before serving.

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