2 1/2 lbs Large uncooked prawns 1 medium Onion, finely chopped 1/2 cup Extra virgin Greek Olive oil 1 cup Scallions, chopped 2 Garlic cloves, crushed 2 cup Chopped, peeled tomatoes 1/2 cup Dry white wine 1/4 cup Chopped flat leafed parsley 1/2 tsp Dried oregano To taste Kosher Salt To taste Freshly ground pepper 8 oz. Feta cheese Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes Shell prawns, leaving last segment of shell and the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required. In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. Cover and simmer gently for 30 minutes until thick. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add prawns and spoon remaining sauce over them. Coarsely crumble feta cheese and sprinkle on top. Cook in a very hot oven for 10-12 minutes until prawns are pink and the feta melted and lightly browned. Sprinkle with remaining parsley and serve immediately as a first course with crusty bread.
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