1lblarge prawnspeeled and deveined and tails removed
1large sweet onioncut into bite sized chunks
1large red peppercut into bite size chunks
1large orange peppercut into bite size chunks
1large green peppercut into bite size chunks
2cloves garlicfinely minced
20 – 25cherry or plum tomatoes*or 1 can of whole stewed tomatoes
1tbspfresh oreganocoarsely chopped
16 – 20 pitted Kalamata olives
4ozcrumbled Feta cheesepreferably goat’s milk
Heat a large Dutch oven over medium high heat, add the coconut oil and sauté the onions until just transparent. Add the peppers and continue sautéing for another couple of minutes. And the garlic and sauté for one more minute.
Add the tomatoes (breaking them into quarters with a wooden spoon if using canned – leave whole if using fresh cherry tomatoes), oregano, and olives. Mix all ingredients together, reduce heat, cover and simmer for 10 minutes to blend the flavors.
Add the prawns and cook just until pink all the way through.
Stir in the Feta and cook for another minute or two, just until the cheese is heated, then serve in bowls.
I like to use a medium sized porcelain enameled Dutch oven for this due to their heat retention but a large stainless or clad pot would also work well. I don’t like to use aluminum or anything that can react to the acids in the tomatoes.