| 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 |
ml |
Tomato juice or fish stock; (3 1/2fl oz) |
| 1 |
sm |
Green chilli; sliced |
| 3 |
tb |
Basil; chopped |
| 3 |
tb |
Flat leaf parsley; chopped |
| 2 |
tb |
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.
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