GARITHES YIOUVETSI ( BAKED PRAWNS )

• 1 kg Large uncooked prawns
• 1 md Onion; finely chopped
• 1 /2 c Olive oil
• 1 c Chopped spring onions
• 2 Garlic cloves; crushed
• 2 c Chopped, peeled tomatoes
• 1 /2 c Dry white wine
• 1 /4 c Chopped parsley
• 1 /2 ts Dried rigani or oregano
• Salt
• Freshly ground pepper
• 1 2 5 g 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.