Make Ahead

Greek Prawns With Feta Cheese

March 10, 2020
0 Stars
Photo by Derek Farwagi
Author Notes

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

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
  • 2 tablespoons olive oil
  • 1 medium sized yellow onion, finely chopped
  • 3 cloves garlic, sliced
  • 1 (28 oz.) can diced tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon red pepper flakes (to taste)
  • 3/4 pound prawns,  peeled and deveined
  • 1/2 feta cheese, crumbled (Dodoni brand if available)
  • 2 tablespoons 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
  1. Heat olive oil in a large skillet over medium heat. 
  2. Add in onion and saute until tender, about 4 - 5 minutes. Add garlic and sauté 30 seconds longer
  3. Pour in tomatoes and red pepper flakes.
  4. 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. 
  5. Toss in shrimp and submerge in sauce. Cover and cook, tossing once halfway through, about 2- aminutes each side.
  6. Add juice of half a lemon.
  7. Sprinkle with feta and mint and allow to soak for a couple of minutes.
  8. Serve warm with lemon wedges and cooked orzo or crusty bread.

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