Garithes yiouvetsi (baked prawns)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Karen Mintzias | ||
| 1 | kilograms | Large uncooked prawns |
| 1 | medium | Onion; finely chopped |
| ½ | cup | Olive oil |
| 1 | cup | Chopped spring onions |
| 2 | Garlic cloves; crushed | |
| 2 | cups | Chopped, peeled tomatoes |
| ½ | cup | Dry white wine |
| ¼ | cup | Chopped parsley |
| ½ | teaspoon | Dried rigani or oregano |
| Salt | ||
| Freshly ground pepper | ||
| 125 | grams | Feta cheese |
Directions
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 86302 069 1
Typed for you by Karen Mintzias