Tweak:
Altered ingredient amounts:
I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined prawns, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the chopped tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted prawns and cooked them for 3 mins in the tomato sauce. I then added 250ml of white wine. This is where I would alter the recipe - 250ml is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 250ml of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the skillet to an oven preheated to 220C. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top.