Wednesday, 9 March 2011

Greek-Spiced Baked Prawns

I have always been intrigued by baked prawns with tomatoes and feta but never seemed to get around to making them. I finally did a couple of week ago and they were very very tasty and something I will definitely be making again.

Greek-Spiced Baked Prawns (adapted from Gourmet Magazine November 2008)
(Serves 4)

1 medium onion, chopped
2 garlic cloves, finely chopped
3 tablespoon extra-virgin olive oil
1/2 teaspoon hot red-pepper flakes
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tins chopped tomatoes, drained, reserving juice
Pinch of sugar
1 1/4 pound large peeled and deveined prawns
1/4 pound feta, crumbled (2/3 cup)
2 tablespoons chopped dill

Preheat oven to 190C.

Cook onion and garlic in oil with 1/4 teaspoon salt in a heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat.

Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill.

No comments:

Post a Comment