GARITHES YIOUVETSI ( BAKED PRAWNS )

		      Title: GARITHES YIOUVETSI ( BAKED PRAWNS )
  Categories: Seafood, Main dish
       Yield: 6 Servings
  
       1 kg Large uncooked prawns
       1 md Onion; finely chopped
     1/2 c  Olive oil
       1 c  Chopped spring onions
       2    Garlic cloves; crushed
       2 c  Chopped, peeled tomatoes
     1/2 c  Dry white wine
     1/4 c  Chopped parsley
     1/2 ts Dried rigani or oregano
            Salt
            Freshly ground pepper
     125 g  Feta cheese
  
   Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes
   
   Shell prawns, leaving last segment of shell and the tail intact.
   De-vein and rinse.  Drain and dry with paper towels and refrigerate
   until required. In a pan gently fry onion in oil until transparent,
   add spring onion and garlic and cook 2 minutes longer.  Add tomatoes,
   wine, most of the parsley, rigani and salt and pepper to taste. Cover
   and simmer gently for 30 minutes until thick. Spoon half of the
   tomato sauce into 6 individual oven dishes or 1 large oven dish. Add
   prawns and spoon remaining sauce over them. Coarsely crumble feta
   cheese and sprinkle on top. Cook in a very hot oven for 10-12 minutes
   until prawns are pink and the feta melted and lightly browned.
   Sprinkle with remaining parsley and serve immediately as a first
   course with crusty bread.