To make this wonderful one-pot Mediteranea dish fry the shallots with garlic, add tomato paste and cook. Add tomatoes, parsley, oregano, pepper and wine and simmer gently until the sauce thickens. Add the prawns, then stir in the feta and cook until the feta starts to melt. Garnish Prawns with Feta with chopped parsley and serve with crusty bread
Prawns with Feta Recipe
Serves 4-6
Ingredients:
20 large green prawns
3 tablespoons olive oil and set aside.
8 shallots (scallions/spring onions), chopped
3 cloves garlic, finely chopped
1 tablespoon tomato paste
400 g (14 oz) can diced tomatoes
good handful of finely chopped fresh parsley
2 teaspoons dried oregano leaves
Freshly ground black pepper
125 ml (4 fl oz) dry white wine
150 g (5 oz) feta cheese, cubed
Extra chopped parsley, to garnish
Method:
Peel and de-vein the prawns leaving the tail intact Rinse, part dry and set aside.
Heat the oil in a large pan over medium heat and fry the shallots until they just start to change colour. Stir in the garlic, cook for a few seconds then add the tomato paste and cook for another 1–2 minutes. Add the tomatoes, parsley, oregano, pepper and wine and simmer gently for approximately 15–20 minutes, until the sauce thickens. Add the prawns to the tomato sauce, cook for 5 minutes then stir in the feta and cook for another 3–5 minutes, until the feta starts to melt.
Garnish with extra chopped parsley and serve with crusty bread.
Recipe extract from The Mediterranean Table by Rena Patten. RRP $45.00 AUD / RRP $49.99 NZD.
