Baked Prawns with Tomato & Feta

📝 Ingredients

• 500 g raw peeled prawns
• 280 g long-grain rice
• 2 tins chopped tomatoes (2 × 400 g)
• 1 brown onion
• 4 garlic cloves
• 150 g feta
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 lemon
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Sauté pan
• Ovenproof dish
• Saucepan
• Colander
• Cutting board and knife

📖 Steps

1. Preheat the oven to 200 °C. If the prawns are frozen, thaw them in the fridge the day before, or for 10 minutes in a colander under a trickle of cold water, then pat them dry thoroughly with kitchen paper. Peel and finely chop the onion and garlic.
2. Heat the olive oil in the sauté pan over a medium heat. Fry the onion for 5 minutes, stirring, until translucent, then add the garlic and cook for 1 minute without letting it brown, or it will turn bitter.
3. Pour in the chopped tomatoes, then add the oregano, a pinch of salt and some pepper. Simmer for 12 to 15 minutes over a low-medium heat, stirring occasionally, until the sauce has noticeably thickened.
4. Meanwhile, bring a saucepan of salted water to the boil and cook the long-grain rice for the time stated on the packet (about 11 minutes). Drain it in the colander and keep it warm, covered.
5. Pour the tomato sauce into the ovenproof dish. Nestle the prawns into it, pressing them down slightly so they are well coated in sauce, in a single layer if possible so they cook evenly.
6. Roughly crumble the feta with your fingers and scatter it over the top. Bake for 12 minutes: the prawns are cooked when they are pink and opaque. Don't cook them any longer, or they will turn rubbery.
7. While it bakes, finely chop the parsley and cut the lemon into wedges. When it comes out of the oven, sprinkle with parsley and drizzle with a little lemon juice.
8. Serve straight away over the rice, generously spooning tomato sauce and melted feta over each portion. Put the remaining lemon wedges on the table so everyone can add more to taste.