2 tbsp olive oil

1 medium onion (red or brown), finely diced

3 garlic cloves, minced

500 g prawns (fresh or frozen), cleaned and deveined, tails optional

60 ml white wine or ouzo (optional)

400 g cherry tomatoes, crushed tomatoes, or passata

1 tbsp tomato paste (optional)

1 tsp dried oregano or thyme

1/2 tsp red chili flakes (optional)

Salt and pepper, to taste

150 g feta cheese, crumbled

2 tbsp fresh parsley, chopped (for garnish)

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Heat olive oil in a skillet over medium heat. Add onion and garlic and sauté until softened.
Add prawns and cook briefly until they begin to turn pink (do not fully cook).
Deglaze the pan with white wine or ouzo, then stir in tomatoes, tomato paste, herbs, chili flakes (if using), salt, and pepper. Simmer for about 10 minutes until the sauce thickens.
Top the prawns and sauce with crumbled feta. Place under a broiler (grill) until the cheese softens and lightly browns.
Garnish with fresh parsley and serve hot with crusty bread, rice, or pasta.

Frozen prawns should be thawed and patted dry before use.

Adjust chili to your spice preference, or omit for a milder version.

Do not overcook prawns to keep them tender and juicy.

Best enjoyed fresh, but leftovers can be stored for up to 2 days in the fridge.