Baked prawns with feta and tomato sauce
Serves 6
1 kg green prawns
1 onion – medium, chopped
½ cup olive oil
1 cup spring onions, chopped
2 cloves garlic, crushed
425g tin crushed tomatoes or
2 cups peeled and chopped fresh tomatoes
½ cup dry white wine
¼ cup chopped parsley
½ teaspoon dried oregano
salt and ground black pepper
125g feta cheese
Preheat oven to 250ºC.
Shell and devein green prawns.
Fry onion in olive oil until translucent. Add spring onion and garlic and cook for a further 3 minutes. Add tomatoes, wine, parsley, oregano, salt and pepper to taste.
Divide half the tomato mixture between 6 individual ramekins.
Add prawns and cover with the remaining tomato sauce. Crumble feta over the top of each dish. Bake until feta begins to brown. Sprinkle with extra parsley and serve with crusty bread
1 kg green prawns
1 onion – medium, chopped
½ cup olive oil
1 cup spring onions, chopped
2 cloves garlic, crushed
425g tin crushed tomatoes or
2 cups peeled and chopped fresh tomatoes
½ cup dry white wine
¼ cup chopped parsley
½ teaspoon dried oregano
salt and ground black pepper
125g feta cheese
Preheat oven to 250ºC.
Shell and devein green prawns.
Fry onion in olive oil until translucent. Add spring onion and garlic and cook for a further 3 minutes. Add tomatoes, wine, parsley, oregano, salt and pepper to taste.
Divide half the tomato mixture between 6 individual ramekins.
Add prawns and cover with the remaining tomato sauce. Crumble feta over the top of each dish. Bake until feta begins to brown. Sprinkle with extra parsley and serve with crusty bread