Garides Saganaki

Place the prawns in a pot and Ajouter enough water to Couvrir

Bouillir for 5 minutes

Égoutter, reserving the liquid, and set aside.

Chauffer 2 Cuillères à soupe of oil in a saucepan

Ajouter the Oignon; Cuire and Remuer until soft

Mélanger in the Persil, wine, tomatoes, Ail and remaining Huile d'olive

Mijoter, stirring occasionally, for about 30 minutes, or until the sauce is thickened.

While the sauce is simmering, the prawns should become cool enough to handle

First Retirer the legs by pinching them, and then pull off the shells, leaving the head and tail on.

When the sauce has thickened, Remuer in the prawns

Bring to a Mijoter again if the sauce has cooled with the prawns, and Cuire for about 5 minutes

Ajouter the feta and Retirer from the Chauffer

Let stand until the Fromage starts to melt

Servir warm with slices of crusty Pain.

Though completely untraditional, you can Ajouter a few Cuillères à soupe of stock or passata to this recipe to make a delicious Pâtes sauce

Toss with Pâtes after adding the feta, and Servir.