Prawns oreganata

Prawns oreganata

3saves
35min


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A low-fat protein source, prawns provide a good amount of B vitamins. They're also mineral-rich, supplying valuable amounts of phosphorus and magnesium.

Janet Mitchell

Ingredients
Serves: 4 

  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoons grated lemon zest
  • 3 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1½teaspoons dried oregano
  • Cayenne pepper
  • 500g large green prawns, peeled and deveined
  • 1 large tomato, finely chopped
  • 100g feta cheese, crumbled

Directions
Preparation:30min  ›  Cook:5min  ›  Ready in:35min 

  1. Combine the parsley, mint, lemon zest, lemon juice, oil, oregano and a pinch of cayenne pepper in a large bowl. Add the prawns, tossing well to coat.
  2. Preheat the oven to 220°C. Place the prawns on a large baking tray. Top with the tomato and feta cheese. Bake for 4 minutes, without turning, or until the prawns are cooked through and the feta is melted.

Did you know?

Prawns are rich in zinc, and school prawns also provide some iron. Many adults, especially women and the elderly, consume less of both these minerals than their bodies require. Eating more prawns is a tasty way to get adequate amounts.

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