Ingredients

• 5 Tbsp. canola oil
• 2 lbs. large prawns, peeled and deveined
• 3 Tbsp. garlic, minced
• 1 medium red onion, diced small
• 1½ Tsp. dry mustard
• 1 Tbsp. dry oregano
• ¼ Cup white wine, such as Sauvignon Blanc
• ¼ Cup fish or chicken stock
• 3 Tbsp extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 8 pieces sourdough bread, sliced (toasted or grilled)
• ¾ Cup feta cheese, crumbled
• 1 Cup fresh tomato, seeded and diced medium
• ½ Cup parsley, coarsely chopped

Directions

1. In a large skillet over high heat, add 3 Tbsp. canola oil. Heat oil for 1 minute.
2. Sear prawns on one side and remove from pan. Set aside.
3. Reduce heat to medium-high and add remaining canola oil.
4. Sauté garlic, red onion, dry mustard, and dry oregano until onions are tender.
5. Deglaze the pan with wine and reduce.
6. Add fish stock and olive oil and bring the mixture to a boil.
7. Add prawns, cook for 2 minutes and remove pan from heat. Season to taste.

To serve: Place one slice of grilled bread on appetizer plate. Spoon prawns mixture on top of bread and garnish with feta, diced tomato and parsley. Serves 8 as an appetizer.