Prawn and tomato stew

Juicy jumbo prawns are the indisputable star of this simple weekday supper, which puts chopped Italian tomatoes, one of your pantry essentials, to good use
Prawn, tomato and feta stew.
ITP Images
Prawn, tomato and feta stew.
August 14, 2018
Level Easy
Preparation Time 10 minutes
Cooking Time 30 minutes
Serves 4

PHOTO BY Aasiya Jagadeesh
RECIPE BY Noreen Wasti


4 tbsp extra virgin olive oil
1 onion, chopped
4 cloves of garlic, minced
1 fresh red chilli, finely chopped
1 tsp spinneysFOOD Red Chilli Flakes
1 tsp granulated garlic
1 tsp spinneysFOOD Dried Oregano
3 tbsp fresh oregano leaves, chopped
1 tsp spinneysFOOD Salt
2 cans spinneysFOOD Chopped Italian Tomatoes in Tomato Juice
150ml water
1kg prawns, cleaned and deveined with the tails on
100g Greek feta cheese
spinneysFOOD Fresh Parsley, roughly chopped
1 spinneysFOOD Baguette


  • 1

    Heat the olive oil in a large frying pan over a medium heat.

  • 2

    Add in the onion, garlic, red chilli, red chilli flakes, granulated garlic, dried oregano, fresh oregano and salt. Cook for 5-8 minutes, until the onions are translucent.

  • 3

    Add the two cans of tomatoes with their juices. Let the sauce come to a strong simmer, reduce the heat to medium-low, cover and cook for 20 minutes.

  • 4

    After 20 minutes, add in the prawns and cover again for another 5 minutes or until the prawns are pink and completely cooked.

  • 5

    Taste for seasoning and top with the feta and parsley.

  • 6

    Serve with a warm baguette.


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