Make Ahead

Greek Prawns With Feta Cheese

March 10, 2020
0 Ratings
Photo by Derek Farwagi
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 2
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

What You'll Need
  • 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)
  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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