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Prawns with tomato and feta

Top garlicky king prawns and cherry tomatoes with crumbled feta in this Greek-inspired dish - by Alix Davis
  • 19 Feb 2016
Prawns with tomato and feta
Cook: 27 Minutes - easy - Serves 6 - gluten-free - nut-free - egg-free
Proudly supported by
Top garlicky king prawns and cherry tomatoes with crumbled feta in this Greek-inspired dish

Ingredients

30 raw king prawns (1.3 kg)

4 small cloves garlic, crushed

2 eschalots, finely chopped

1 long red chilli, deseeded, finely chopped

Salt and pepper, to taste

25 g butter, chopped

2 tbsp olive oil

¼ cup dry white wine

2 x 250 g punnets cherry tomatoes

¼ cup chopped fresh parsley, plus extra to garnish

100 g soft feta, crumbled

Lemon wedges, to serve

Sliced crusty bread, to serve (optional)

Method

  1. Peel prawns, leaving tails intact. Devein prawns. 
Toss in a large bowl with 
garlic, eschalots, chilli, salt 
and pepper.
  2. Heat butter and oil in a large frying pan over a high heat. Add prawns in two batches. 
Cook, stirring, for about 2 minutes, or until prawns are 
just changing colour. Remove.
  3. Add wine to pan. Bring to boil. Boil for 1 minute. Return prawns to pan with tomatoes and parsley. Cook, stirring, for about 
1 to 2 minutes, or until tomatoes start to blister and prawns are 
just cooked through.
  4. Remove pan from heat. Sprinkle with feta. Garnish with extra parsley.
  5. Serve with lemon wedges 
and sliced crusty bread.
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