Baked Prawns with Tomatoes and Feta

  • Preparation Time15 mins
  • Cooking Time21 mins
  • Serves4
  • DifficultyEasy
1 tbsp olive oil
1 medium onion, diced
2 cloves garlic, crushed
2 (400g) cans of no-salt-added diced tomatoes, with their juices
4 tbsp finely-chopped fresh flat-leaf parsley
1 tbsp finely-chopped fresh dill
575g medium prawns, peeled and deveined
1/4 tsp salt
1/4 tsp freshly-ground black pepper
150g (approx) crumbled feta cheese
Preheat the oven to 220°C.

Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about three minutes, then add the garlic and cook for one minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about five minutes, until the tomato juices thicken.

Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

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