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