Prawn Saganaki
This classic Greek dish flavored with ouzo and tomatoes, can be enjoy as an appetizer or as a light main course along with fresh crusty bread!
Ingredients
- 1 tbsp. olive oil tips & tricks
- 1/2 cup red onions, finely chopped
- 3 large cloves garlic, pressed
- 1/8 tsp. red pepper flakes, or to taste
- 1 large Roma tomato, washed, seeded and finely chopped tips & trick
- 2 tbsp. tomato paste tips & tricks
- 2 ounces black olives, chopped
- 1/4 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1 can (14 oz.) pasta tomato sauce, such as Prego Original
- 1/2 tsp. dried basil
- 3 tbsp. Ouzo liquor
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pinch ground Himalayan pink salt
- 1 tsp. granulated sugar
- 12-16 large prawns, deveined and peeled
- 1/2 cup feta cheese, crumbled
- 2 tbsp. fresh chopped parsley, for garnish tips & tricks
- fresh crusty bread see Recipe
Directions
- Preheat oven to 400Fº.
- In a large saucepan over medium heat, add oil. When it gets hot, add onions and sauté for 3 minutes.
- Add garlic and red pepper flakes; sauté for 1 minute. Add Roma tomato, tomato paste and black olives; cook, stirring for 1 minute. Add wine and simmer until reduced by half.
- Add pasta sauce, basil, ouzo, black pepper and sea salt; reduce the heat to low and simmer for 10 minutes or until thick. About 2 minutes before the end of cooking, stir in sugar.
- In an 8 x 8 or 2-quart baking dish, evenly spread tomato mixture.
- Add prawns, evenly spaced and using a spatula, lightly push them down half way; top with feta cheese.
- Transfer to the preheated oven and bake for 10-12 minutes or until cooked through.
- Sprinkle with parsley and serve with fresh crusty bread.