SERVES 4 PREP 25 MINS COOK 20 MINS ¼ cup olive oil
1 red onion, sliced
4 large tomatoes, chopped
2 tbsp oregano leaves, plus extra to serve
1 tsp sugar
½ cup white wine
500g large green prawns, peeled, heads and tails intact
¼ cup ouzo (Greek liqueur)
200g fetta, crumbled lemon wedges, bread, to serve
ONE Heat half of oil in a large flameproof casserole dish on medium. Cook onion for 3-4 mins, or until tender.
TWO Add tomato, oregano and sugar. Cook, stirring, for 3-4 mins, or until tomato begins to soften. Stir in wine and bring to a simmer. Cook for 2-3 mins, or until reduced by half. Remove from heat and set aside. THREE Preheat grill on high. Meanwhile, heat remaining oil in a large frying pan on medium. Cook prawns for 30 secs each side, or until they just begin to colour. Add ouzo to pan, stirring, and remove from heat.
FOUR Transfer prawns and pan juices to tomato mixture, mixing well. Season to taste. Scatter over fetta. Grill for
4-5 mins, or until fetta turns golden. Sprinkle with extra oregano leaves.
Serve with lemon wedges and bread.
Note: You could use tinned diced tomatoes instead of fresh.