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Recipe for :

Prawns with Feta, Tomatoes and Rigani
 

This recipe comes from Constantine Alexander better known as Papa Constantine.

Papa Constantine is a Certified Olive Oil Consultant based in Connecticut, USA. He has a wonderful website which will educate you about olives and their use as well as providing you with a range of superb recipes.

If you want to contact Papa Constantine just email him by clicking here or click his logo to visit his website.

You will also find some interesting articles on Olive Oil which Papa Constantine has written for Hub-UK - click here to read them.

Ingredients

2 pounds large prawns, peeled and de-veined
10 scallions sliced at an angle
8 tablespoons Romeu extra virgin olive oil

2 tablespoons dried rigani (Greek oregano)
4 garlic cloves crushed and minced
5 large vine-ripened tomatoes peeled, seeded and diced
1 and 1/2 cups of crumbled feta cheese (Papa recommends Dodoni feta cheese)
Pinch of sugar
Pinch of cayenne pepper (optional)
1/3 cup chopped Italian flat leaf parsley

Method

  • Preheat the broiler or the oven to 450º Fahrenheit.
  • Sauté the prawns in four tablespoons of olive oil over medium-high heat for two to three minutes until the prawns are pink and beginning to curl.
  • Transfer the prawns to a casserole dish and space them evenly at the bottom of the dish.
  • In the original sauté pan, which was used to cook the prawns, sauté the scallions in the remaining four tablespoons of olive oil over low heat for five to six minutes.
  • Then add the garlic, rigani and the cayenne pepper, if desired, and sauté for an additional two minutes.
  • Add the diced tomatoes, mix the ingredients with a wooden spoon and continue cooking for approximately two to three minutes over low heat.
  • Then add a pinch of sugar and season to taste with salt and pepper.
  • Pour the tomato mixture over the prawns, sprinkle with feta cheese and broil or bake until the cheese melts.
  • Remove from the oven, sprinkle with fresh parsley and serve immediately with freshly baked bread that has a thick crust and hearty texture.

Serves 4

Bon appetit!
Papa Constantine

 
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