If you don’t like getting your hands dirty, prawn cutlets will also work well here. Serve with warm crusty bread to mop up all the delicious juices.

SMOKED PAPRIKA, GARLIC, TOMATO & FETA PRAWNS

Serves 4-6

Ingredients

1 red capsicum, cut into chunks

2 red onions, cut into wedges

1 tsp dried oregano

½ tsp ground paprika

¼ tsp chilli flakes

4 cloves garlic, thinly sliced

300g small vine tomatoes, halved

500g raw tiger prawns

2 tbsp lemon juice

¼ cup dry white wine

100g feta, broken into chunks

1 tbsp flat-leafed parsley, chopped, to garnish

Ingredients

Preheat oven to 200C. Fry the capsicum and red onion in olive oil in a large ovenproof dish over a low heat for 8-10 minutes or until softened.

Add the herbs, spices and garlic and fry for 2 minutes. Add the tomatoes and tiger prawns and toss to combine.

Pour over the lemon juice and wine and bring to a simmer. Season with a little salt and cracked pepper and top with chunks of feta.

Bake for 15-20 minutes or until the prawns are cooked through. Top with parsley and serve with warm crusty bread.