This combination of prawns with feta is a traditional Greek one which works wonderfully well.
In some olive oil gently fry a finely chopped onion with 2 cloves of finely chopped garlic and a cup of chopped spring onions. When the onions have wilted, add ½ a cup of white wine and allow this to evaporate a little before adding a can of chopped tomatoes, ½ a teaspoon of dried oregano, some chopped fresh parsley and salt and pepper to taste. Cover and simmer for 20 – 30 minutes. In an oven dish, place half the tomato mixture, 20 – 30 peeled uncooked prawns and then the rest of the tomato mixture. Top with 100 – 150g (3½ – 5 oz) of crumbled feta cheese and bake in a hot oven until the cheese melts and begins to brown. Serve with rice and a fresh salad.
michelle picker cooks 