Prawns and feta in garlic tomato sauce

David's had a real hankering for fresh seafood since he's returned to Vancouver, and I couldn't help but oblige with a quick pit stop to Granville Market for shrimp. I'd spotted this recipe for prawns with feta and tomato, which seemed a perfect choice given my half-eaten container of feta I'd amusingly bought to garnish salads with (not too many salads have manifested).

Recipe

from Best Food Collection3/4 lb medium uncooked prawns1/3 onion, chopped finely2 garlic cloves, chopped finely1/2 cup white wine250 ml canned crushed tomatoes2 tbsp chopped fresh parsley1 tbsp chopped fresh oregano1/2 cup crumbled feta cheesePeel and devein prawns, leaving tails intact. Heat olive oil in large frying pan, and add onion and garlic, cooking until soft. Add wine; bring to a boil. Add undrained tomatoes, simmer, uncovered, about 10 minutes or until thickened. Stir in prawns, parsley and oregano. Simmer, uncovered, until prawns are just cooked through. Transfer mixture to ovenproof dish, sprinkle top with cheese. Bake at 350 F for 5-7 minutes until cheese is browned lightly. Serve with crusty bread, if desired.

Musings

The advantage of getting fresh prawns from Granville Market is that it translates into a juicy, sweet, delicious appetizer. The dish worked well as a first course--light and fresh. We served it alongside some crusty kalamata olive bread. It would also make a delicious light meal over pasta or with a side of salad. David noted that basil would have also made a tasty addition.