Garithes yiouvetsi

Garithes yiouvetsi

Baked prawns

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg large raw prawns
125ml olive oil
1 onion, finely chopped
120g spring onions, chopped
2 garlic cloves, crushed
500g tomatoes, chopped and peeled
125ml dry white wine
3 tablespoons flat-leaf parsley, chopped
1/2 teaspoon dried rigani or oregano
salt and freshly ground black pepper, to taste
125g feta cheese
crusty bread, to serve

Method

  1. Shell the prawns, leaving the last segment of the shell and the tail intact. Devein the prawns and rinse them. Dry with paper towels and refrigerate until required.
  2. Heat the oil in a saucepan and gently fry the onion until translucent. Add the spring onion and garlic and cook for a further 2 minutes. Add the tomatoes, wine, most of the parsley, the rigani or oregano and salt and pepper to taste. Cover and simmer gently for 30 minutes, or until the sauce is thick.
  3. Meanwhile, preheat the oven to 250°C.
  4. Spoon half the sauce into six individual baking dishes or one large baking dish. Add the prawns and spoon the remaining sauce over them. Coarsely crumble the feta cheese and sprinkle over the top.
  5. Bake for 10–12 minutes, or until the prawns are pink and the feta has melted and is lightly browned. Sprinkle with the remaining parsley and serve immediately as a first course with crusty bread.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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