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Garithes yiouvetsi (baked prawns)
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| Artist: |
_ |
| Categories: |
Baked, Eastern European, Entrees, Greek, Seafood |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Karen Mintzias | | 1
| kg | Large uncooked prawns | | 1
| med | Onion, finely chopped | | 1/2
| cup | Olive oil | | 1
| cup | Chopped spring onions | | 2
| | Garlic cloves, crushed | | 2
| cup | Chopped, peeled tomatoes | | 1/2
| cup | Dry white wine | | 1/4
| cup | Chopped parsley | | 1/2
| tsp | Dried rigani or oregano | | | Salt | | | Freshly ground pepper | | 125
| grams | Feta cheese |
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Procedures:
| 1 | Serves: 6 oven temperature: 250 c (500°F) cooking time: 50 minutes shell prawns, leaving last segment of shell and the tail intact. | | 2 | De-vein and rinse. | | 3 | Drain and dry with paper towels and refrigerate until required. | | 4 | In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer. | | 5 | Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste. | | 6 | Cover and simmer gently for 30 minutes until thick. | | 7 | Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. | | 8 | Add prawns and spoon remaining sauce over them. | | 9 | Coarsely crumble feta cheese and sprinkle on top. | | 10 | Cook in a very hot oven for 10-12 minutes until prawns are pink and the feta melted and lightly browned. | | 11 | Sprinkle with remaining parsley and serve immediately as a first course with crusty bread |
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