Traditional Greek Baked Prawns with Fetta
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
- 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.
