Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil (or olive oil cooking spray for slimming version)
  • 1 large onion (, very finely diced)
  • 3 garlic cloves (, minced)
  • 1 tsp sugar
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp chilli flakes
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 240 g (1 cup) passata (strained tomatoes /tomato purée)
  • 400 g (14oz) tin diced tomatoes in juice ((crushed tomatoes))
  • 120 ml (½ cup) dry white wine (or water)
  • 450 g (1 pound) raw jumbo prawns (shrimp)
  • 200 g (7 oz) feta cheese, crumbled
  • Chopped parsley or fresh thyme (to garnish)
  • Salt and pepper to season (to taste)
  • Crusty bread to serve as a starter
  • Steamed rice to serve as a main

Instruction

  • Heat the oil in a large oven-safe casserole dish. Sauté the onion over medium-low heat for 5 minutes, stirring, until slightly softened.
  • Stir in the garlic, salt, sugar, thyme, chill flakes and bay leaves and cook for a couple of minutes.
  • Add the passata, chopped tomatoes, tomato paste and wine and bring to a simmer.
  • Cook, stirring occasionally, for 20-30 minutes until the tomato sauce has thickened.
  • Stir in the prawns, mixing into the sauce until they turn pink, 2-3 minutes.
  • Top with the crumbled feta (and drizzle with extra virgin olive oil if you like) and cook under a hot grill (broiler) until the feta starts to colour and melt.
  • Check the seasoning and add salt and pepper to taste. Garnish with chopped parsley.
  • Serve as a shared starter with plenty of crusty bread or as a main dish over rice.