The Estate Tableat Copperopolis
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Greek · Starter

Baked Prawns with Tomato and Feta

Large prawns nestled in a slow-cooked tomato, white wine and herb sauce, topped with crumbled feta and baked hot and fast. Serve with plenty of bread for the sauce.

  • Yield6 servings
  • Hands-on40 min
  • Total1 h 30 min
  • Difficulty

Ingredients

Prawns

  • 1 kglarge raw prawns, shell-on

Sauce

  • 125 mlolive oil
  • 1onion, finely chopped
  • 120 gspring onions, chopped
  • 2 clovesgarlic, crushed
  • 500 gtomatoes, peeled and chopped
  • 125 mldry white wine
  • 3 tbspflat-leaf parsley, chopped, divided
  • ½ tspdried oregano
  • to tastesalt
  • to tasteblack pepper, freshly ground

Topping

  • 125 gfeta

To serve

  • to tastecrusty bread

Contains

  • Gluten
  • Dairy
  • Crustacean shellfish
  • Sulfites
  • Goat, sheep, buffalo or camel milk
  • Shrimp
  • Wheat
  • Olive
  • Grapes
  • Nightshades (any)
  • Tomato
  • Onion family (any)
  • Onion
  • Garlic
  • Scallion (green onion)
  • Oregano
  • Parsley
  • Black and white pepper
  • Yeast
  • Histamine (aged and fermented foods)
  • Lactose
  • FODMAPs (any)
  • Alcohol

Taste

  • Sweet
  • Sour / bright
  • Salty
  • Umami / savory
  • Richness / fat
  • Herbal / fresh

Texture

  • Tender-braised

Equipment

  • Oven
  • Stovetop

Season

  • Summer

Occasion

  • Entertaining

Effort

  • 20–45 min active
  • 1–3 hours total
  • Difficulty 2
  • Make-ahead friendly

Nutrition

  • Calories: low
  • Protein: moderate
  • Carbs: low
  • Fat: moderate
  • Fiber: low
  • Sodium: moderate

Budget

  • Budget: high

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