Prawn Saganaki with Feta Cheese (ΓΑΡΙΔΕΣ ΓΙΟΥΒΕΤΣΙ)

Tasty no fuss dinner ..

Ingredients:

4 TBSP. olive oil
½ med. onion, finely chopped
3 med. cloves of garlic, minced
2 med. very ripe fresh tomatoes, seeded & chopped
2 TBSP. tomato paste (optional)
1 tin Italian plum tomatoes crushed
¾ tsp. sea salt
¼ tsp. freshly ground pepper
¼ cup dry white wine
3 TBSP. flat leaf parsley, finely chopped
½ kg large raw prawns deveined
2 disks Greek feta sliced in half (100g)
Crusty bread

Method:

Preheat oven to 400˚F.

Heat an ovenproof cast iron skillet over medium heat. Add the olive oil and then stir in the onion. Let it soften (about 4 minutes) then add the garlic and cook for another minute or so, until the garlic is soft.

Stir in the tomatoes, season with salt and pepper and cook for another 5 minutes, crushing them with the back of a wooden spoon. Stir in the wine and tomato paste and cook for 5 minutes more, until sauce is reduced and the alcohol has evaporated.

Add the prawns and the parsley and continue to cook, stirring from time to time, until the prawns begins to turn pink, around 2 to 3 minutes.

Place the Feta cheese on top and into the hot oven on the medium rack. Bake until the cheese has browned slightly and the sauce has thickened, about 10 minutes.

Serve with plenty of crusty bread.