Prawn Saganaki (Greek Prawn & Fetta Bake)
(serves 6-8)

1Kg large prawns, peeled and head removed, (leave tails).
500g Fresh chopped (ripe) tomatoes.
300g Feta cheese, coarsely crumbled.
1 large onion, finely chopped.
5 big garlic cloves, crushed.
Oregano and paprika.
Pepper.
Parsley, coarsely chopped.
Vegetable stock cube.
Olive oil.

Put olive oil, onions and garlic in a deep pan and seal.

Add chopped tomatoes, pepper, stock cube (crumbled) 1/2 of the paprika, oregano and parsley, and cook while stirring gently for 5 minutes.

Add prawns, Feta cheese and cook (while stirring gently) for a further 3 minutes. (Note if your Feta cheese is not very creamy then add 150g of fresh cream during this stage.)

Place in a large terracotta pot (or portion sized individual ones - like the ones we use at the Taverna) and sprinkle the remainder of the oregano, paprika and parsley over. Bake for 30 minutes at 200C until starting to brown.