If you have been to Greece, you are probably recognising this dish. You can make either with scampi or with large prawns.
400-500 g [0,9-1,1 lb] frozen scampi
or large prawns
1 can whole tomatoes
1/2 dl [0,1 pt] olive oil
2 dl [0,4 pt] dry white wine
1 small bunch parsley
1 teaspoon oregano
100 g [3,5 oz] feta cheese
 Cut the tomatoes coarsely and save the brine. Chop parsley. Peel and chop the onion finely. Cut the cheese coarsely.
 Heat the oil in a pan on medium heat. Saute the onion for a few minutes and pour in the tomatoes with the brine, wine, oregano, half of the parsley and 1/2 teaspoon salt. Finely give the dish a few strokes with the pepper grinder and stir.
 Cook it all slowly, uncovered, for 4-5 minutes. Then add scampi, lower the heat slightly and simmer, still uncovered, for 6-7 minutes.
 Add the cheese. When it starts to melt, remove the pan from the heat, sprinkle with the rest of the parsley and place the saucepan on the table.
Server with fresh bread, or perhaps rice if you are extra hungry.