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Yarithes Yiouvetsaki - (Roasted Prawns w Tomatoes And Feta)

  • 2servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsSelenium, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 12 tablespoons 180ml Prawns - (U-10) - in their shells (large)

  2. 1/2 cup 118ml Olive oil

  3. 1 cup 62g / 2 1/5oz Onion - finely sliced (medium)

  4. Salt - to taste

  5. Freshly-ground black pepper - to taste

  6. 1 lb 454g / 16oz Fresh tomatoes - peeled, seeded,

  7. 1 tablespoon 15ml Chopped garlic

  8. 1 tablespoon 15ml Chopped fresh oregano

  9. 1 cup 237ml Dry white wine

  10. Fresh feta cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees.

  2. Rinse the prawns in cold water and drain. Peel the prawns, leaving the head and tail intact, discarding the shells. Season with salt and pepper. Place the prawns in a large oven-proof baking dish.

  3. In a large saute pan, heat the olive oil. Add the onions. Season with salt and pepper. Saute for 3 to 4 minutes, or until translucent. Add the tomatoes, garlic, and herbs. Saute for 1 minute. Add the wine and bring the liquid to a boil. Reduce to a simmer and cook for 2 minutes. Pour the mixture over the prawns. Sprinkle the top with the cheese. Place in the oven and roast for 8 minutes. Remove from the oven and garnish with parsley.

  4. This recipe yields 6 servings.

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