with Feta, Tomatoes and Rigani
recipe comes from Constantine Alexander better
known as Papa Constantine.
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.
you want to contact Papa Constantine just email
him by clicking
here or click his logo to visit his website.
will also find some interesting articles on
Olive Oil which Papa Constantine has written
here to read them.
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
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
the broiler or the oven to 450º Fahrenheit.
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
the prawns to a casserole dish and space them
evenly at the bottom of the dish.
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.
add the garlic, rigani and the cayenne pepper,
if desired, and sauté for an additional
the diced tomatoes, mix the ingredients with
a wooden spoon and continue cooking for approximately
two to three minutes over low heat.
add a pinch of sugar and season to taste with
salt and pepper.
the tomato mixture over the prawns, sprinkle
with feta cheese and broil or bake until the
from the oven, sprinkle with fresh parsley
and serve immediately with freshly baked bread
that has a thick crust and hearty texture.