300g raw king prawns (ideally with the heads &
tails on if you can find them!) | 2 cloves of garlic | 400g (1 tin) tinned chopped tomatoes | 2 handfuls cherry tomatoes, halved | 1 handful fresh dill | 2 glasses of nice white wine | 1 handful of feta | Chili flakes, dried oregano, salt, pepper, olive oil
Warm a frying pan on a medium heat. Add some oil &
when it's hot crush your garlic into the pan. Just as it starts to turn golden,
throw your prawns in. Add a good sprinkling of chilli flakes, oregano, salt
& pepper. Once the prawns have turned pink and just start to curl, take
them out and place to one side. Add your wine to the pan and simmer away. Add your cherry toms. Leave to reduce for a few mins, then add your tinned
tomatoes. Stir it all around & leave to cook away.
Tear up your dill and add it to the mix. By the time the cherry toms are soft and cooked, the
whole thing should be ready. Pop your prawns back into the mix and stir around.
Crumble over a generous fistful of feta & serve. I'm big into sharing plates so I put mine into a big
bowl with some hand-torn sourdough bread, for dippin'. Pop a little extra feta & dill on top if you're
feeling fancy. Dig in with a fork & use your bread for mopping,
scooping & pinching.
Just taste it!
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