This is a Greek recipe that is great as a starter but also eaten as an ouzo "meze" (snack). It is a delicious dish that I'd only tried in restaurants but I found out I can make it pretty well. By tossing with hot pasta you can turn this dish into a delicious seafood main course.
Altered ingredient amounts. I'd definitely reduce the "5cm of water "- if I'd added the entire amount of prawn stock, I'd have had soup. I only used a portion of the stock, then added 1 1/2 Tbsp. of cornflour to thicken up a bit. Most of the flavour came from the feta cheese . The next time I'd add chopped kalameta olives along with some greek seasoning and fresh chopped tomatoes. Recipe does have great potential. - 29 Sep 2008
With modification this is a good recipe. Add some tomato/basil pasta sauce, thicken with rice flour and serve with grated Mozzarella as a optional sprinkle. No Feta cheese added - 21 Jul 2012
Altered ingredient amounts. I used all of the ingredients listed (except i used 1 minced garlic clove instead of the garlic powder) but followed a different prep method. First, I used frozen peeled and deveined prawns, so I didn't need to boil them first and then peel them. So, with that in mind I sauteed the onion (red onion) in olive oil till soft, then added garlic. I added the chopped tomatoes and parsley, and let it simmer on high until most all the liquid had evaporated. I then added the raw, defrosted prawns and cooked them for 3 mins in the tomato sauce. I then added 250ml of white wine. >>>This is where I would alter the recipe - 250ml is too much liquid to add at this point, as while the end result was tasty, it was too watery - this dish shouldn't be soupy, and with 250ml of wine added that was the consistency I got. So after adding the wine and letting it simmer for a minute, I added the feta and transferred the pan to an oven preheated to 220C. I cooked the dish for a further 5 to 7 mins, till bubbly and the feta slightly browned on top. - 09 Jan 2009 (Review from Allrecipes UK & Ireland)