2 tbsp olive oil
2 cloves garlic, crushed
1 onion, halved, thinly sliced
1 fresh long red chilli, halved, deseeded, thinly sliced
1 cup passata
½ cup white wine
¼ cup water
4 vine-ripened tomatoes, coarsely chopped
Salt and pepper, to taste
1 kg medium raw prawns, peeled, leaving tails intact and deveined
100 g Greek feta
¼ cup coarsely chopped fresh parsley
2 tsp finely grated fresh lemon rind
lemon wedges, to serve
crusty bread, to serve
- Heat oil in a large, ovenproof, non-stick frying pan over a medium to high heat. Add garlic, onion and chilli. Cook, stirring occasionally, for about 5 minutes, or until onion is soft.
- Add passata, wine, water and tomatoes. Season with salt and pepper. Bring to boil. Boil gently, stirring occasionally, for about 10 minutes, or until sauce is thickened. Remove from heat. Stir in prawns. Crumble feta over top.
- Transfer pan to a hot oven (200C). Cook for about 10 to 12 minutes, or until prawns are cooked.
- Serve prawns with combined parsley and rind, lemon and crusty bread.