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INGREDIENTS:

   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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