About this recipe:In Greek cuisine, saganaki is any one of a variety of dishes prepared in a small frying pan, the best-known being a starter of fried cheese. We're changing things up a little for this recipe by adding prawns and lots of fresh feta! Serve with crusty bread.
1 tablespoon olive oil
1 red onion, halved and thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons tomato puree
120ml white wine
1 jar tomato, olive and ouzo pasta sauce (see note)
675g prawns, peeled and deveined, tail on
75g Greek feta cheese, crumbled
2 tablespoons chopped fresh flat-leaf parsley
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 200 C / Gas 6.
Heat olive oil in a large pan over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato puree 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 pasta sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
Spread tomato mixture into the base of a 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 cooked through, about 10 minutes; top with parsley.
For tomato, olive and ouzo pasta sauce, you can use 380g tomato passata and stir 2 tablespoons ouzo and 2 tablespoons chopped kalamata olives into the sauce.