Turn up the heat with this punchy prawn dish sprinkled with crumbled feta and dill. Serve with orzo for a quick midweek meal ready in 30 minutes.
• Prep and cook time: 30 minutes
• Yield: Serves 2
• lemon wedges
• 2 tbsps olive oil
• 100g feta, crumbled
• 2 cloves garlic, sliced
• 1 pinch dried chilli flakes
• 400g tinned cherry tomatoes
• dill a handful, roughly chopped
• 200g large raw peeled prawns, butterflied
• 100g orzo cooked following pack instructions
Method: Heat the oil in a large, lidded frying pan and gently cook the garlic and chilli flakes for a few minutes. Tip in the tomatoes and 1/2 a can of water. Season then simmer for 20 minutes until thickened. Add the prawns and cook for a few minutes until they’ve turned pink and are cooked through. Crumble over the feta then put on a lid and leave on the lowest heat for a few minutes until the feta starts to melt into the sauce. Sprinkle over the dill then serve in bowls with orzo and lemon wedges.
This great family recipe is thanks to Olive Magazine Recipes at https://www.olivemagazine.com/recipes/fish-and-seafood/prawns-with-tomato-and-feta/