Garithes yiouvetsi (Prawn, tomato and feta bake)

    (82)
    45 min

    This classic Greek prawn dish is baked with a tomato sauce and topped with feta cheese. Relatively quick and simple to make. This recipe goes wonderfully with rice pilaf and some crusty bread.


    82 people made this

    Ingredients
    Serves: 8 

    • 4 tablespoons extra virgin olive oil
    • 1 medium onion, finely chopped
    • 75g chopped spring onion
    • 2 cloves garlic, crushed
    • 350g chopped, peeled tomatoes
    • 125ml dry white wine
    • 4 tablespoons chopped fresh parsley
    • 1 tablespoon chopped fresh oregano
    • salt and pepper to taste
    • 1kg large uncooked prawns, peeled
    • 100g crumbled feta cheese

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat oil in a frying pan over medium heat. Saute onion in oil until transparent. Stir in spring onions and garlic; cook, stirring frequently, for 2 more minutes. Stir in tomatoes, wine, most of the parsley, oregano, salt and pepper to taste. Cover, and simmer gently for 30 minutes.
    2. Preheat oven to 240 C / Gas 9.
    3. Spread half the sauce on the bottom of a large oven dish. Arrange prawns evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese.
    4. Cook in preheated oven for 10 to 15 minutes, until prawns are pink and the feta is melted and lightly browned. Sprinkle with remaining parsley, and serve immediately.

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    Reviews & ratings
    Average global rating:
    (82)

    Reviews in English (62)

    0

    I have made this twice now, and both times it's been so tasty and easy. I made half the quantity and used a 250g pack of frozen cooked prawns, and it was great.  -  31 Jan 2017

    by
    13

    I'm just calling this recipe feta shrimp. I used chopped fresh tomatoes without peeling them & I think it tasted fine. I guess you could use diced canned tomatoes instead as well. I reduced the temperature to 400 degrees as I used cooked shrimp instead of the uncooked shrimp. If you do this, you may want to experiment with the temperature & cooking time as you want to make sure not to cook the dish too long. You want to heat up the shrimp but not have them rubbery. I also left out the oregano as my husband isn't a big fan. Next time, I think I'll try a flavored feta (garlic/herb or tomato/basil) for a little more of a flavor punch.  -  29 Apr 2003  (Review from Allrecipes US | Canada)

    by
    8

    This was really easy...and excellent. I would recommend it to anyone...I may add some hot sauce the next time. Try it!  -  11 Feb 2003  (Review from Allrecipes US | Canada)

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