This will make you feel like you are in the Greek islands! My sister and I originally ate this dish at a restaurant in Santorini, Greece and went back 3 days in a row to order it again and analyze the ingredients so we could replicate it at home. It is easy to prepare ahead of time and stick in the oven so your cooking is complete before guests arrive. Serve over rice.
2 tablespoons garlic, minced
1 bunch flat-leaf parsley, chopped
2 punnets of cherry or grape tomatoes, halved
325ml dry white wine (1/2 a bottle)
1 kg peeled and deveined medium-sized prawns
125g feta cheese, chopped
2 lemons, halved
2 sprigs fresh flat-leaf parsley
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Melt the butter in a saucepan over medium heat. Stir in the garlic, chopped parsley, tomatoes and wine. Bring to a simmer, then reduce heat to medium-low and cook for 1 hour, stirring occasionally, until the sauce has slightly thickened.
Preheat oven to 120 degrees C.
Stir the prawns into the tomato sauce, and cook for 2 minutes; remove from the heat. Pour the prawn mixture into a shallow baking dish and sprinkle with crumbled feta cheese.
Bake in the preheated oven until the feta has softened and the prawns are no longer translucent, 45 minutes to 1 hour. Squeeze the lemon halves over and garnish with parsley sprigs to serve.