Feta Prawns

Feta Prawns
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Feta Prawns

Feta Prawns

John Pringle
Course Side Dish
Cuisine Seafood


  • 1 1/2 lbs of large prawns
  • 1/2 cup olive oil
  • 1/2 tsp sugar
  • 1 cup spring onions
  • 2 cups peeled and chopped tomatoes
  • Pinch ground black pepper
  • 1 tbsp fresh chopped parsley
  • 2 crushed and chopped garlic clives
  • Pinch sea salt
  • 1/2 tsp rigani or oregano
  • 4 oz crumbled feta cheese
  • 1/2 cup medium dry white wine
  • Fine chopped fresh parsley for garnish


  • Shell the prawns, leaving the last segment of the shell and the tail intact.
  • Rinse, drain, and dry with paper towel.
  • Gently pan-fry the spring onions in olive oil until translucent, then add the garlic and sauté for about 1 minute.
  • Add tomatoes, wine, parsley, oregano, sugar, salt, and pepper, and simmer gently for 20-25 minutes or until it becomes very thick.
  • Spoon about half of this sauce into a baker’s pan, and arrange the prawns over top of the sauce.
  • Spoon the remaining thick sauce over top of the prawns and top with the feta cheese.
  • Heat oven to 425° F and bake the prawns for about 20 minutes or until they appear pink and the feta cheese appears slightly melted.
  • Sprinkle with the chopped parsley and serve.
Keyword Prawns

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