Prawns with feta and tomatoes recipe

35 ratings Rate
  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 230 calories / serving
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Halve the peeled tomatoes widthways, scoop out the seeds using a teaspoon and roughly chop the tomatoes. Heat the 2 tbsp oil in a wide frying pan. Tip in the shallots and sauté for about 3 mins until softened and pale golden. Add the garlic and chillies and sauté again for 2 mins, until the garlic is softened.

Turn up the heat, pour in the wine and let it bubble for a minute or so until slightly reduced. Lower the heat then stir in the chopped tomatoes, the purée and sugar. Simmer for 5 mins until it’s a sauce-like consistency. If it gets too thick, add a splash of water.

Stir in the prawns and the cherry tomatoes, then simmer for a minute to heat them through, without losing the shape of the tomatoes. Crumble in the feta, but don’t stir – just leave it to melt a bit. Season to taste. Scatter over the herbs, finish with a drizzle of oil, some black pepper, then serve with the bread and salad.

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  • Ingredients

  • 4 medium tomatoes, peeled
  • 2tbsp olive oil, plus extra for drizzling
  • 2 large shallots, finely chopped
  • 2 garlic cloves, thinly sliced
  • 1 pinch crushed chillies
  • 150ml (1/4 pint) dry white wine
  • 1tsp tomato purée
  • 1/2tsp caster sugar
  • 325g (11oz) large, cooked, peeled prawns
  • 150g (5oz) cherry tomatoes, halved
  • 75g feta
  • 2tbsp chopped oregano
  • 1tbsp chopped flat leaf parsley
  • warm garlic bread
  • green salad, to serve
  • Energy 970kj 230kcal 12%
  • Fat 11g 16%
  • Saturates 4g 20%
  • Sugars 6g 7%
  • Salt 4g 67%

of the reference intake
Carbohydrate 6.3g Protein 22.6g Fibre 2g


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