Prawn Saganaki

READY IN: 40mins

INGREDIENTS

  • 1tablespoonolive oil
  • 12 cupred onion, finely chopped
  • 3largegarlic cloves, pressed
  • 18 teaspoonred pepper flakes (to taste)
  • 1largeroma tomato, washed, seeded and finely chopped
  • 2tablespoonstomato paste
  • 2ouncesblack olives, chopped
  • 14 cupdry white wine
  • 1 (14 ounce) can pasta sauce
  • 12 teaspoondried basil
  • 3tablespoons ouzo liquor
  • 12 teaspoonblack pepper, to taste
  • 1pinchsea salt
  • 1teaspoongranulated sugar
  • 14largeprawns, deveined and peeled
  • 12 cupfeta cheese, crumbled
  • 2tablespoonsparsley, chopped
  • NUTRITION INFO

    Serving Size: 1 (475) g

    Servings Per Recipe:2

    Calories: 496.4

    Calories from Fat 220 g 44 %

    Total Fat 24.5 g 37 %

    Saturated Fat 8.6 g 43 %

    Cholesterol 90.8 mg 30 %

    Sodium 2212.5 mg 92 %

    Total Carbohydrate48.3 g 16 %

    Dietary Fiber 9 g 36 %

    Sugars 28.5 g 114 %

    Protein 17.3 g 34 %

    DIRECTIONS

  • Preheat oven to 400Fº. In a large saucepan over medium, heat oil. Add onion 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 tomato sauce, basil, ouzo, black pepper and sea salt; reduce heat to low and simmer for 10 minutes or until thick. About 2 minutes before the end of cooking, stir in sugar.
  • In a 8 x 8-inch or 2-quart baking dish, spread tomato mixture. Place prawn and using a spatula, lightly push them down half way of the prawn. Top with feta cheese and transfer to the preheated oven; bake for 10-12 minutes or until cooked through. Sprinkle parsley and serve with fresh crusty bread.
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