The Australian Women’s Weekly Food

WHAT'S for DINNER?

SAGANAKI PRAWNS

PREP AND COOK TIME 45 MINUTES SERVES 4

2 tablespoons extra virgin olive oil
1 (150g) red onion, sliced thinly
2 cloves garlic, chopped finely
400g can cherry tomatoes
4 (400g) red bullhorn or banana chillies, seeds removed, chopped
4 sprigs lemon thyme
1 fresh bay leaf
½ cup (125ml) white wine
100g Greek fetta
16 (600g) large green prawns, peeled, cleaned
Flat–leaf parsley, risoni and lemon wedges, to serve

1 Preheat the oven to 220°C/200°C fan.

Heat oil in a medium pan over medium-high heat. Add the onion and garlic; cook, stirring, until starting to soften. Add the tomatoes, chillies, thyme and bay leaf; cook for a further 2-3 minutes. Add the white wine and simmer, uncovered, for 5 minutes. Crumble the fetta over the top.

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