2 tbspolive oil1onion, thinly sliced3garlic cloves, thinly sliced400 gmvine-ripened tomatoes, coarsely chopped4red banana chillies, seeds removed, coarsely chopped125 ml(½ cup) dry white wine2 tbspthyme1fresh bay leaf60 gmGreek feta12large green prawns, peeled, cleanedTo serve:crusty white bread and green salad (optional)
Preheat oven to 220C. Heat oil in a large casserole over medium-high heat, add onion and garlic and sauté until starting to soften (2-3 minutes), add tomato and chilli and sauté until starting to soften (2-3 minutes). Add wine and herbs and reduce until slightly thickened (1-2 minutes). Crumble feta over top, transfer casserole to oven and roast until sauce thickens and feta begins to melt (15 minutes). Remove from oven, gently push prawns into sauce, return to oven and roast until prawns are cooked through (3-5 minutes). Serve hot with crusty white bread and green salad, if desired.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.