Mediterranean 20 min

Prawn Saganaki

Name: Prawn Saganaki
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs large prawns, peeled and deveined; 2 tablespoons olive oil; 1 small yellow onion, finely diced; 3 cloves garlic, minced; 1/2 cup dry white wine; 1 can (14 oz) diced tomatoes; 1/2 teaspoon dried oregano; 1/4 teaspoon red chili flakes; 4 oz feta cheese, crumbled; Salt and black pepper; Fresh parsley and crusty bread for serving

seafoodgluten-freequickone-panhigh-protein

Ingredientsfor 2

320

Cal

38g

Protein

12g

Carbs

14g

Fat

11.5 lbs large prawns, peeled and deveined
22 tablespoons olive oil
31 small yellow onion, finely diced
43 cloves garlic, minced
51/2 cup dry white wine
61 can (14 oz) diced tomatoes
71/2 teaspoon dried oregano
81/4 teaspoon red chili flakes
94 oz feta cheese, crumbled
10Salt and black pepper
11Fresh parsley and crusty bread for serving

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Instructions

1
Heat olive oil in an oven-safe skillet over medium heat. Cook onion for 5 minutes until soft. Add garlic, chili flakes, and oregano. Cook 1 minute. Pour in wine and cook 2 minutes. Add diced tomatoes and simmer 8 minutes until the sauce thickens.
2
Season prawns with salt and pepper. Nestle them into the tomato sauce in a single layer. Scatter feta generously over the top.
3
Preheat broiler to high. Transfer the skillet to the broiler (or continue on stovetop covered for 4 minutes). Broil for 4–6 minutes until the prawns are pink, cooked through, and the feta is golden. Garnish with fresh parsley. Serve directly from the skillet with crusty bread.