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
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