Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Karen Mintzias 1/2 c Dry white wine
1 kg Large uncooked prawns 1/4 c Chopped parsley
1 md Onion; finely chopped 1/2 ts Dried rigani or oregano
1/2 c Olive oil Salt
1 c Chopped spring onions Freshly ground pepper
2 Garlic cloves; crushed 125 g Feta cheese
2 c Chopped, peeled tomatoes

Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes

Shell prawns, leaving last segment of shell and the tail intact.
De-vein and rinse. Drain and dry with paper towels and refrigerate
until required.

In a pan gently fry onion in oil until transparent, add spring onion
and garlic and cook 2 minutes longer. Add tomatoes, wine, most of
the parsley, rigani and salt and pepper to taste. Cover and simmer
gently for 30 minutes until thick.

Spoon half of the tomato sauce into 6 individual oven dishes or 1
large oven dish. Add prawns and spoon remaining sauce over them.
Coarsely crumble feta cheese and sprinkle on top.

Cook in a very hot oven for 10-12 minutes until prawns are pink and
the feta melted and lightly browned. Sprinkle with remaining parsley
and serve immediately as a first course with crusty bread.

From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
86302 069 1

Typed for you by Karen Mintzias

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