Garithes yiouvetsi (baked prawns)
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Garithes yiouvetsi (baked prawns)
  Prawns    Greek    Seafood  
Last updated 6/12/2012 12:55:59 AM. Recipe ID 17999. Report a problem with this recipe.
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      Title: Garithes yiouvetsi (baked prawns)
 Categories: Greek, Seafood, Main dish
      Yield: 6 servings
 
      1 kg Large uncooked prawns
      1 md Onion; finely chopped
    1/2 c  Olive oil
      1 c  Chopped spring onions
      2    Garlic cloves; crushed
      2 c  Chopped, peeled tomatoes
    1/2 c  Dry white wine
    1/4 c  Chopped parsley
    1/2 ts Dried rigani or oregano
           Salt
           Freshly ground pepper
    125 g  Feta cheese
 
  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
 




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Recipe ID 17999 (Apr 03, 2005)

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