John Myers
Contents
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Ingredients
- 12 Fresh big prawns
- 4 tbsp Olive oil
- 1 size Onion
- 4 Garlic cloves
- 2 Red chilli - or 1 large one
- 2 Cans Pickled tomatoes
- 200 ml White wine
- Salt pepper
- 1,5 tbsp Sugar
- 200 g Feta
- 4 Stems Smooth fresh parsley
Instructions
- Peel the shrimp, cut lightly on the back, remove the casing, wash in cold water, dry off, put in a bowl. Skin the garlic. Cut 1 clove into thin slices and add to the prawns with the oil. Pepper and salt, stir well and let steep until all other work steps are done.
- Roughly chop the remaining garlic cloves. Peel the onion, cut in half and cut into fine strips. Wash and dry the chilli, cut into small cubes. Wash, dry and roughly chop the parsley. Crumble the feta.
- Preheat the oven to 200 °. Lift the prawns out of the oil and fry them briefly and spicy on both sides (without any additional oil) in an ovenproof pan. Take out immediately and store temporarily on a plate.
- Now put the oil from the prawns with the garlic slices into the pan, heat and sauté the onions, chopped garlic and chilli until translucent. Add the canned tomatoes including the liquid and stew everything for approx. 3 minutes. Pour on the white wine, sprinkle with pepper, salt and sugar and simmer everything without a lid over medium heat until the liquid has evaporated and the mixture has thickened.
- Scatter half of the crumbled feta over the mixture, press the prawns into the sauce and cover with the remaining feta. Gratinate in the oven for about 5 minutes.
- Garnish with the parsley on the plate and serve with Greek pita bread. If the bread is not enough as a side dish, you can also serve rice with it.
