Garides Saganaki

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until it softens and turns translucent.

Stir in the freshly chopped parsley, white wine, chopped tomatoes, minced garlic, and the remaining olive oil. Bring the mixture to a simmer, then lower the heat and let it bubble gently, stirring every so often, for about 30 minutes, or until the sauce has visibly thickened to coat the back of a spoon.

Once the sauce has thickened, stir in the peeled prawns. If the sauce has cooled down from adding the prawns, bring it back to a gentle simmer and cook for another 5 minutes, just until the prawns are warmed through.

Add the cubed feta cheese and remove the pan from the heat. Let it stand for a few minutes until the cheese begins to soften and melt into the sauce. Serve warm with slices of crusty bread.