Prawns in Spicy Tomato Sauce With Feta Cheese

I came across this recipe in the most serendipitous manner...on my way to work going 50mph I saw some trash blowing across the road...it got stuck to my car and I could hear it fluttering all the way to work. When I got out of my car I found a piece of newspaper stuck to my front grill. I took it off and what was it? A torn out page from a week old newspaper that has 4 yummy sounding recipes! Wow. I feel obligated to post them now.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 2  lbs  prawns, shelled and deveined
• 1  lemon, juice of
• 4  tablespoons butter (my guess it didn't state how much)
• 2  tablespoons olive oil (recipe says 1 cup!)
• 2  bunches green onions, finely chopped
• 1  large garlic clove, minced
• 1  celery, finely chopped
• 2  tablespoons fresh parsley, finely chopped
• 1 (16 ounce) can whole tomatoes
• 1  cup  clam juice
• 1  large tomatoes, peeled and cored
• 1  teaspoon oregano
• 1⁄2 cup dry white wine
• 1  lb feta cheese, crumbled
•  salt and pepper, to taste

Directions

1. Heat oven to 400°F.
2. Pour lemon juice over cleaned shrimps in a bowl and set aside.
3. Heat oil in a skillet, saute green onions, garlic, celery, parsley and canned tomatoes until celery is tender. Reduce heat, and simmer for about 20 minutes.
4. Add clam broth, cook for another 5 minutes and remove from fire.
5. In another pan, saute shrimp in butter until they are pink (Leave them a little undercooked as they will continue to cook in the sauce).
6. Pour the tomato sauce mixture into the bottom of a casserole dish; place the whole peeled and cored tomato in the center, surround it with shrimp; sprinkle entire casserole with oregano. Pour the white wine around the shrimp and sprinkle feta cheese over the shrimp and tomato center. Bake for 15 minutes or until feta melts.