Prawns with tomato and feta - Greek Style

I am going to start with the disclaimer that the photo is not mine because I forgot to take one but mine looked pretty much like the picture.

I made this dish as a starter last night when my sister and her fiance came over, but it could easily have been served as a main dish by increasing the quantity. It is packed with flavour and very very easy. My only regret is that I won't be able to cook it again this year!

My sister's fiance who is Greek informed me that it was a popular dish in Greece called Prawn Saganaki and was often served as a breakfast dish.

The quantities in this recipe serve 4 for a generous entree and 2 for a main.

Ingredients

• 1 tbs olive oil
• 2 x 400g cans of vine ripened tomatoes, coarsely chopped
• 3 cloves of garlic, finely chopped
• 1 bay leaf
• teaspoon of oregano
• salt and pepper
• One tbs of butter
• 24 green prawns (deveined and peeled)

1. 250g feta (I used a low fat Danish Feta)
2. Heat the olive oil in a pan, add the garlic cooking for a couple of seconds before adding the tomatoes. Add the bay leaf and the oregano and cook on low for approximately 20 minutes until sauce breaks down. Season with salt and pepper but remember that the feta is going to add salt too so don't over salt.
3. Remove bay leaf.
4. Heat another pan to high (preferably non stick) and add a table spoon of butter. Briefly saute the prawns, only sealing them rather than cooking. This shouldn't take more than 60 seconds.
5. Put the prawns and sauce into an oven proof dish with the feta.
6. Place in oven and cook for 10 minutes at approximately 220c. The sauce should be bubbling when you take it out.
7. Serve with crusty bread, which is delicious for dipping.