| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Greek |
Greek, Seafood, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
kg |
Large uncooked prawns |
| 1 |
md |
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 |
ts |
Dried rigani or oregano |
|
|
Salt |
|
|
Freshly ground pepper |
| 125 |
g |
Feta cheese |
|
|
From: "The Complete Middle East Cookbook" by Tess Mallos. |
|
|
ISBN: 1 86302 069 1 |
INSTRUCTIONS
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.
Typed for you by Karen Mintzias
Sent to me by Bill <wight@odc.net>
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