2 lbs lg/med uncooked prawns
1 med onion, finely chopped
1/2 c olive oil
1 cup chopped green onions
2 cloves garlic crushed
2 cups chopped, peeled tomatoes (drained)
1/2 Cup dry white wine
1/4 cup chopped parsley
1/2 t dried oregano
Salt, freshly ground black pepper to taste
4 oz. feta cheese crumbled
Shell prawns, devein and rinse
Drain and dry with paper towels and refrigerate until required
Heat oil in a pan & gently fry onion until transparent. Add green onions & garlic. Cook 2 minutes longer
Add tomatoes, wine, most of the parsley, oregano, salt & pepper to taste.
Cover and simmer gently for 30 minutes until thick.
Preheat oven to 500 degrees.
Spoon half the tomato sauce into a large oven proof dish (9 x 14)
Add prawns in a single layer & spoon remaining sauce over them.
Coarsely crumble the feta and sprinkle on top.
Place uncovered dish into 500 degree oven for about 12 minutes until prawn tails are pink, meat has firmed up, feta has melted and it is lightly browned.
Sprinkle with remaining parsley and serve immediately with crusty bread.
Large sauce pan with lid
oven proof pan 9 x 14 or equivalent