1 red onion, halved & thinly sliced
125ml white wine
2 Tbsp fresh parsley, chopped
2 Tbsp tomato paste
3 garlic cloves, thinly sliced
250g small cherry tomatoes
500g Shore Mariner Raw Prawn Cutlets
75g feta, crumbled
Crusty bread, to serve
Mixed salad leaves, to serve
Preheat oven to 180°C. Heat a non-stick frying pan over medium heat, coat with oil. Cook onion, stirring for 3 minutes or until soft.
Add the garlic and cook, stirring for 1 minute or until aromatic.
Add the tomato paste and cook, stirring for 1 minute. Then, add the wine and simmer for 2 minutes or until reduced by half. Add the tomato and simmer for 10 minutes or until the mixture is thick.
Spread the tomato mixture over the base of a 1.5L capacity ovenproof dish. Top with Shore Mariner Raw Prawn Cutlets and feta. Bake for 10 minutes or until cooked through.
Divide among serving dishes. Top with parsley and serve with crusty bread and salad.
Also great served over rice. For an extra kick, add a dash of chilli.
Enjoy with a dry Riesling.