| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Greek, Main dish, Seafood |
6 |
Servings |
INGREDIENTS
| 1 |
kg |
Large uncooked prawns |
| 1 |
|
Onion, finely chopped |
| 1/2 |
c |
Olive oil |
| 1 |
c |
Chopped spring onions |
| 2 |
|
Garlic cloves, crushed |
| 2 |
c |
Chopped, peeled tomatoes |
| 1/2 |
c |
Dry white wine |
| 1/4 |
c |
Chopped parsley |
| 1/2 |
t |
Dried rigani or oregano |
|
|
Salt |
|
|
Freshly ground pepper |
| 125 |
g |
Feta cheese |
INSTRUCTIONS
86302
Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes
Shell prawns, leaving last segment of shell and the tail intact.
De-vein and rinse. Drain and dry with paper towels and refrigerate
until required. In a pan gently fry onion in oil until transparent,
add spring onion and garlic and cook 2 minutes longer. Add tomatoes,
wine, most of the parsley, rigani and salt and pepper to taste. Cover
and simmer gently for 30 minutes until thick. Spoon half of the
tomato sauce into 6 individual oven dishes or 1 large oven dish. Add
prawns and spoon remaining sauce over them. Coarsely crumble feta
cheese and sprinkle on top. Cook in a very hot oven for 10-12 minutes
until prawns are pink and the feta melted and lightly browned.
Sprinkle with remaining parsley and serve immediately as a first
course with crusty bread. From: "The Complete Middle East Cookbook" by
Tess Mallos. ISBN: 1 069 Guava Cake Typed for you by Karen
Mintzias Sent to me by Bill <wight@odc.net>
A Message from our Provider:
“We simply prepare ourselves. God fills us.”