INGREDIENTS
- 300gr EPIROS Feta cheese, cut into cubes
- 1kg large prawns
- 1/3 teacup olive oil
- 4 ripe tomatoes or 1 1/2 can chopped tomatoes
- 1 large onion, finely chopped
- 1 clove garlic, finely chopped
- 1 green pepper, cut into small cubes
- ¾ teacup parsley, finely chopped
- Salt & freshly ground pepper
- 1 tsp sugar
- Pinch of sweet paprika
EXECUTION
Peel the tomatoes after criss-crossing their base with a knife and dipping them in scalding water for 1 minute. Then halve them and press to remove seeds and excess juice. Finally cut into cubes or chop in a food processor.
Heat half the olive oil in a pan and sauté the onion with the garlic and then green pepper for 2-3 minutes. Add the tomatoes, sugar, salt and pepper. Let the sauce cook for approx. 15 minutes, until most of the tomato juice has evaporated. Meanwhile clean the prawns – if they are fresh from the fishmonger’s – removing their heads, intestine and shell and leaving only the tails.
Heat the remaining olive oil in a skillet and lightly sauté the prawns. Move them to an oven-proof casserole and pour the tomato sauce over them.
Pre-heat oven to 200°C and bake dish for 20 minutes, until the sauce thickens around the prawns. Add the cubed Feta cheese, sprinkle with parsley and paprika and keep baking until the cheese melts.
