From an early age, my Greek grandmother who was an expert at pretty much everything to do with life, love and the pursuit of happiness ( including food) instilled in us the rule not to mix dairy products (milk, cream and cheese) with fish. Something about the fish curdling dairy ingredients during digestion. I never put that theory to the test so I can neither confirm nor refute it.
Then there is the widespread trend of adding feta cheese to everything, as if by some genetic miracle that turns any dish into a “Greek” one.
An exception to the theory and trend is prawns and one of the most delicious dishes I had during a recent trip to Greece is prawns with feta cheese.Unlike most things Greek that tend be over dramatized ( and I mean that with the outmost respect for my Greek ancestry), this is a remarkably quick and simple recipe to make. A little tomato sauce, a handful of prawns for each portion (preferably fresh) with shredded feta and fresh mint to finish off the dish. —Derek Farwagi
medium sized yellow onion, finely chopped
cloves garlic, sliced
(28 oz.) can diced tomatoes
red pepper flakes (to taste)
prawns, peeled and deveined
feta cheese, crumbled (Dodoni brand if available)
chopped fresh mint
salt and freshly ground black pepper ( to taste)
lemon ( half for juice the other half as wedges for serving)
In This Recipe
Heat olive oil in a large skillet over medium heat.
Add in onion and saute until tender, about 4 - 5 minutes. Add garlic and sauté 30 seconds longer
Pour in tomatoes and red pepper flakes.
Bring to a simmer then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has thickened slightly, about 5-8 minutes.
Toss in shrimp and submerge in sauce. Cover and cook, tossing once halfway through, about 2- aminutes each side.
Add juice of half a lemon.
Sprinkle with feta and mint and allow to soak for a couple of minutes.
Serve warm with lemon wedges and cooked orzo or crusty bread.