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Recipe for :

Prawns with Feta Cheese

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


1/3 cup olive oil
6 green shallots, chopped
3 cloves garlic, crushed
410g (13oz) can tomatoes
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2kg (4lb) uncooked medium prawns, shelled
200g (6 1/2oz) feta cheese, crumbled

  • Heat oil in pan, add shallots and garlic, cook, stirring, until shallots are soft.
  • Add undrained crushed tomatoes, wine and herbs.
  • Bring to boil, simmer, uncovered, about 15 minutes or until thick.
  • Add prawns, simmer, uncovered until prawns are almost tender, stirring occasionally.
  • Just before serving divide theprawn mixture between 6 oven-proof dishes (1 1/2 cup capacity), sprinkle with cheese.
  • Bake in moderately hot oven for about 5 minutes or until cheese is just melted.

Prawn mixture can be made a day ahead.

Serves 6

Martin James