Prawns with Tomatoes and Feta

Greek cooks often use a round earthenware covered pot called a yiouvetsi, designed for use in wood-fired oven and, like the casserole, this pot has given its name to many dishes that are traditionally cooked in it, such as this luxurious and unusual combination.

Ingredients

75ml/5 tbsp extra virgin olive oil
1 onion, chopped
½ red (bell) pepper, cubed
675g / 1½ lb ripe tomatoes, peeled and roughly chopped generous pinch of caster (superfine) sugar
2.5ml / ½ tsp dried oregano
454g /1 lb raw tiger prawns (jumbo shrimp), thawed if frozen and peeled (with the tail shells intact)
30ml / 2 tbsp finely chopped fresh flat leaf parsley
75g / 3 oz feta cheese, cubed
Salt and ground black-pepper

Preparation

1. Heat the oil in frying pan, add the onion and sauté gently for a few minutes until translucent. Add the onion curved red pepper and cook, stirring occasionally, for 2-3 minutes more until it begin to soften.
2. Stir in the chopped tomatoes, sugar and oregano, then season with salt and pepper to taste. Cook gently over a low heat for about 15 minutes, stirring occasionally, until the sauce reduces slightly and thickens.
3. Preheat the oven to 180°C/350°F/Gas 4. Stir the prawns and parsley into the tomato sauce, tip into a baking dish and spread evenly. Sprinkle the cheese cubes on top, then bake for 30 minutes. Serve hot with a fresh green salad.