Prawn, Feta and Tomato Casserole
Ingredients
4 tablespoons olive oil
1 large onion, cut into thin wedges
1 clove garlic, crushed
½ teaspoon red pepper flakes (Accoceberry piment d’Espelette if you can find it, as it’s spicy but not overly hot)
400g canned crushed tomatoes in juice
2 large fresh tomatoes, peeled, seeded and cut into chunks
100g thin green beans, chopped into 6cm lengths
¼ cup pitted olives (try to find Salvagno – delicious Italian olives in olive oil)
2 teaspoons fresh flat-leafed parsley, chopped
½ cup fresh basil leaves, chopped
salt and freshly ground black pepper
2 dozen large raw prawns, heads and shells removed
150g sheep’s feta cheese (Delgado or any crumbly feta)
extra fresh basil leaves to garnish
Description
When I travel overseas, there’s always plenty to inspire me. In Greece I enjoyed lovely shellfish from the Mediterranean, and also had superb olives and feta cheese. These experiences inspired this excellent ‘prepare ahead’ dish that can be served in individual dishes or as a large, hearty casserole. Choose large, juicy prawns that have been peeled but not cooked.
Method
Heat the olive oil in a large, deep frying pan. Add the onion and garlic and pan-fry over a very low heat for around 15minutes so that the onion gently stews rather than turning brown.
Add the pepper flakes and cook for one to two minutes more before stirring in the canned tomatoes. Cook gently for around 10 minutes until the mixture is well combined. Add the fresh tomatoes and green beans and continue to cook for a further five minutes.
Remove the frying pan from the heat and add the pitted olives and herbs, season with salt and pepper to taste then pile the hot mixture into individual casserole dishes or one large one. Top with prawns, crumble the feta cheese on top and place under a hot grill until the prawns are cooked and the cheese is golden and bubbly.
Strew with tom basil leaves and serve at once.
Categories
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