Prep time: 10 minutes
Cooking time: 20 minutes
4 tablespoons grapeseed oil or whatever oil you like to use
2 shallots minced or if you don’t have shallots use a 1/2 cup of a white or yellow onion finely diced
2 garlic cloves minced
1/2 cup dry white wine or vermouth
3 cups of chopped fresh tomatoes(keep the excess juices because you will use them)- instead you can use 1 -14 ounce can of diced tomatoes with juice
1 tablespoon dried oregano or 2 tablespoons of minced fresh oregano
Red pepper flakes to taste-1/4 teaspoon would probably be enough
1 tablespoon of sweet paprika
1 cup of coarsely crumbled feta cheese
2 pounds prawns(shrimp) peeled and deveined- keep the tails on if you like- I take them off-because I don’t like having to take them off as I eat my pasta.
2 tablespoons minced fresh mint
1. In a large sauce pan over medium heat, warm the oil. Add the shallots or onion and saute until clear looking, about 3 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the wine, tomatoes and their juice. Add the oregano now, if you are using dried. Season with salt, red pepper flakes and paprika. Increase the heat to medium high and bring to a boil, then reduce the heat to low and simmer until the tomatoes begin to soften, about 5 minutes.
2. Stir in the feta cheese and prawns. Turn the heat up a little until everything is simmering, then turn to low and cover and cook until the prawns are pink and the cheese is melted, about 3 minutes. Sprinkle with the fresh oregano at this time if you are using fresh versus dried. Now also add the minced fresh mint. Serve immediately as an appetizer with fresh bread or as a main course with pasta. I served it with fettucini.