prawns with fetta

Traditional Greek Baked Prawns with Fetta

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 1 Tbsp olive oil
  • 1 brown onion, diced small
  • 2 Tbsp tomato paste
  • 2 garlic cloves, crushed
  • 1/2 cup red wine
  • 2 400g diced tinned tomatoes
  • 1 Tbsp sugar
  • 1 kg large green prawns, peeled leaving tails intact, deveined
  • 200 g Olympus fetta
  • 1/2 bunch basil, leaves


  • Heat oil over medium heat in a large saucepan. Saute diced onion and garlic until onion is translucent.
  • Add red wine to the saucepan, stir and simmer for 1 minute until liquid is reduced slightly.
  • Add tomato paste, tinned tomatoes and sugar to the saucepan, stir and simmer over a low heat for 30 minutes or until sauce is thick and rich in colour and flavour.
  • Add the fresh basil leaves (saving a little to garnish) and season with pepper.
  • Meanwhile preheat oven to 180oc.
  • Spread the peeled prawns over the bottom of a oven safe baking dish, pour over tomato sauce.
  • Crumble the Olympus fetta and evenly spread over the prawns and sauce.
  • Place baking dish on the middle shelf in oven and bake for 20 minutes or until fetta is golden and prawns are cooked through.
  • Serve on rice with fresh basil leaves sprinkled on top.