Dinner is a breeze with this speedy prawn saganaki.
Cooking Time
Preparation Time :10 Min
Cook Time : 30 Min
Total Time : 40 Min
Ingredients
Serves :
Olive oil spray
1 red onion, halved, thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons no-added-salt tomato paste
125ml (1/2 cup) white wine
400g can chopped tomatoes
400g green prawns, peeled leaving tails intact, deveined
75g reduced-fat Greek feta, crumbled
2 tablespoons chopped fresh continental parsley
Crusty bread, to serve
Mixed salad leaves, to serve
Directions
Preheat oven to 180°C. Heat a non-stick frying pan over medium heat. Spray with oil. Cook onion, stirring, for 3 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and simmer for 2 minutes or until reduced by half. Add the tomato and simmer for 10 minutes or until the mixture is thick.
Spread the tomato mixture over the base of a 1.5L (6-cup) capacity ovenproof dish. Top with the prawns and feta. Bake for 10 minutes or until cooked through.
Divide among serving dishes. Top with parsley and serve with bread and salad.
