Gharides Yiouvetsi

Preparation:

Preparation: The finely chopped onions are browned in hot oil. After crushing the garlic cloves, scald, peel and cut the sauce tomatoes into pieces. Garlic and tomatoes join the onion and oil in the pan. After adding salt and pepper, the white wine is poured in and everything cooks for half an hour, after which the surface is sprinkled with oregano. In the earthenware dish with raised edges, arrange a layer of sauce, about half of it, then the shelled prawns. Cover everything with the remaining tomato, onion and garlic sauce. Sprinkle the surface with the diced cheese and the chopped parsley. Bake for 10-15 minutes to brown the surface and cook the shellfish. Serve hot.