Serves 2-3 | Prep & Cooking time | 45m


– 2 tbsp HOF lemon & lemongrass olive oil
– 500g medium prawns, peeled and deveined
– 4 tomatoes, chopped into tiny pieces
– 1 red onion, diced
– 1 red pepper, cut into thin strips
– 2 garlic cloves, crushed
– 1/4 tsp of paprika
– 1/4 tsp oregano
– 1 tbsp tomato paste
– 10g fresh parsley, chopped
– 200g feta cheese, crumbled
– Sea salt and black pepper to taste

Heat half of the olive oil in a large pan over medium heat and sauté the onion for 5 minutes until soft and translucent. Add the garlic, red pepper, paprika, oregano and tomatoes for an additional 5 minutes stirring regularly. Add the tomato paste, season with salt and black pepper. Stir for 2 minutes, then add the shrimp and mix it in with the sauce. Cover the pan and let it cook for 5 minutes on medium heat. Remove the lid, slightly stir, then sprinkle the crumbled feta on top of the mixture and put the lid back on for an additional 3 minutes. Remove from the heat, sprinkle the parsley, drizzle the remaining olive oil and serve.