| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Seafood |
|
Food, From, The, Village |
4 |
Servings |
INGREDIENTS
| 600 |
g |
24 king prawns, with heads |
|
|
and |
|
|
shells removed 1lb |
|
|
5oz |
| 100 |
g |
Feta cheese, sliced 4oz |
| 6 |
|
Cloves garlic, chopped |
| 350 |
g |
Tomatoes, skinned seeded |
|
|
and |
|
|
chopeed 12oz |
| 90 |
|
Tomato juice or fish stock |
|
|
3 1/2fl oz |
| 1 |
|
Green chilli, sliced |
| 3 |
T |
Basil, chopped |
| 3 |
T |
Flat leaf parsley, chopped |
| 2 |
T |
Olive oil |
INSTRUCTIONS
Preheat the grill to hot. Place 8 thin slices of feta to one side and
chop the remaining feta roughly. Heat a large frying pan until hot
then add the olive oil and prawns. Cook for 3-4 minutes until the
prawns have turned pink. Add the chopped feta, chilli, tomatoes, and
tomato juice, basil and parsley and cook for 3-4 minutes. Remove the
prawns and place into 4 individual oven proof dishes or one large one.
Continue to cook the tomato mixture for 5 minutes until reduced and
thickened slightly. Season with black pepper only. Divide the mixture
equally amongst the dishes spooning it over the prawns. Top with the
remaining slices of feta and place under the grill for 2-3 minutes
until golden. Serve immeditaly with a green salad and pitta bread.
Converted by MC_Buster. Per serving: 157 Calories (kcal); 12g Total
Fat; (67% calories from fat); 5g Protein; 8g Carbohydrate; 22mg
Cholesterol; 288mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.
A Message from our Provider:
“When God ordains, He sustains.”