Prawn Saganaki

Ingredients

 20 King prawns, deveined, peeled but leave tails on

1 large onion, finely diced

4 Garlic cloves, crushed

1 red chilli, finely chopped

400g tin of crushed tomatoes or passata

200g feta

1 tsp of dried Oregano

1 tbsp Paprika

1 tsp of fennel seeds (crushed to a powder)

2 tbsps Parsley, chopped

3 tbsps The Governor evoo

Method

1. Preheat the oven to 180°c

2.Heat 1 tbsp of EVOO in a large pan to a medium heat, add the onions and saute for 3 minutes

3.Add the garlic, chilli and spices, stir and cook for 3 mins

4Add the tomatoes stir and cook for 5 minutes

5.Add the prawns and cook for 2 minutes

6.Transfer to a clay oven dish (or use the same frying pan if it’s oven safe) crumble over the feta and cook for 15mins

7.Garnish with parsley and drizzle in olive oil