Garithes yiouvetsi (baked prawns) Recipe

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Garithes yiouvetsi (baked prawns)

Artist:	_	Yield:	6
Categories:	Baked, Eastern European, Entrees, Greek, Seafood	Rating:	0
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Ingredients:

		Karen Mintzias
1	kg	Large uncooked prawns
1	med	Onion, finely chopped
1/2	cup	Olive oil
1	cup	Chopped spring onions
2		Garlic cloves, crushed
2	cup	Chopped, peeled tomatoes
1/2	cup	Dry white wine
1/4	cup	Chopped parsley
1/2	tsp	Dried rigani or oregano
		Salt
		Freshly ground pepper
125	grams	Feta cheese

Procedures:

1	Serves: 6 oven temperature: 250 c (500°F) cooking time: 50 minutes shell prawns, leaving last segment of shell and the tail intact.
2	De-vein and rinse.
3	Drain and dry with paper towels and refrigerate until required.
4	In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer.
5	Add tomatoes, wine, most of the parsley, rigani and salt and pepper to taste.
6	Cover and simmer gently for 30 minutes until thick.
7	Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
8	Add prawns and spoon remaining sauce over them.
9	Coarsely crumble feta cheese and sprinkle on top.
10	Cook in a very hot oven for 10-12 minutes until prawns are pink and the feta melted and lightly browned.
11	Sprinkle with remaining parsley and serve immediately as a first course with crusty bread