Garides Saganaki

Begin by placing the raw king prawns in a pot and adding enough water to fully cover them. Bring the water to a boil and let the prawns cook for about 5 minutes. Once done, drain them carefully, reserving the flavorful cooking liquid, and set both aside. This step gently cooks the prawns, ensuring they remain tender and juicy. Next, heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the chopped onion and stir frequently until it becomes soft and translucent, releasing its natural sweetness. Then, incorporate the freshly chopped parsley, white wine, chopped tomatoes from the tin, minced garlic, and the remaining olive oil into the pan. Reduce the heat to a gentle simmer, stirring occasionally, and let the sauce cook for approximately 30 minutes. This slow simmer helps to thicken the sauce and concentrate the flavors beautifully. While the sauce is cooking, wait until the prawns are cool enough to handle. Gently pinch off the legs and carefully peel away the shells, leaving the charming heads and tails intact for an attractive presentation. When the sauce has thickened to your liking, stir the peeled prawns into it. If the sauce has cooled during this process, bring it back to a simmer and cook the prawns for about 5 minutes, allowing them to absorb the rich flavors. Finally, stir in the cubed feta cheese and remove the pan from the heat. Let the dish rest briefly until the feta starts to soften but doesn't fully melt, adding a creamy, tangy contrast to the sauce. Serve warm with slices of crusty bread to mop up every delicious drop. For a delightful twist, you may also add a few tablespoons of the reserved stock or passata to create a sumptuous pasta sauce—simply toss with cooked pasta after adding the feta and serve promptly.