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.
500g raw king prawns
3 tablespoons olive oil
1 onion, chopped
1 teaspoon freshly chopped parsley
1 cup (250ml) white wine
400g tin chopped tomatoes, drained
1 clove garlic, finely chopped
200g feta cheese, cubed
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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