Oven Baked Prawns in Tomato, Basil and Feta Sauce
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 leek, washed and white part chopped
- 5 eschalots, chopped finely
- 4 garlic cloves, pressed
- Chili flakes to taste
- 1.5kg large green prawns, peeled and deveined, tails left intact
- 1/3 cup tomato paste
- 2 x 400g can diced tomatoes
- 200g baby spinach
- 250g Greek feta, crumbled
- Basil leaves
- Flat-leaf parsley leaves, roughly chopped
- Crusty bread, to serve
Method
1. Preheat oven to 180C.
2. Heat the oil in a frypan with a lid over medium heat.
3. Add the leek, eschalot and garlic, and cook, stirring occasionally, for 4 – 5 minutes until leek is soft.
4. Add the chili flakes to your preferred taste.
5. Add the tomato paste and stir for 1 minute.
6. Add the diced tomatoes and stir for 5 minutes for sauce to thicken.
7. Add the baby spinach and stir until wilted.
8. Add prawns and cook for a further 1 minute or until starting to colour.
9. Cover pan with the lid and transfer the pan to the oven.
10. Cook for 10 minutes or until the prawns have turned a bright orange colour.
11. Remove from the oven and top with feta and herbs.
12. Serve with crusty bread.