Prawns with Feta – image by Manos Chatzikonstantis Photography
This recipe for Prawns with Feta, is one of Tessa Kiros’ favourites, which she shared with us in her Foodie Profile Q&A with us here. It features in her 2004 cookbook, Falling Cloudberries. Have you made this recipe? Tell us about it in the comments.
PRAWNS WITH FETA by Tessa Kiros
Serves 6 or more.
2kg large raw prawns (shrimp), unpeeled
200g butter
10 garlic cloves, finely chopped
45g (3/4 cup) chopped parsley
Less than 1 tsp Peri Peri sauce or chili powder
Juice of 4 lemons
400g Feta cheese
Clean the prawns and cut a slit through the shell down the back from the bottom of the head to the beginning of the tail. Remove the dark vein with the point of a sharp knife. Rinse the prawns under running water and drain well.
Dot about 80g of the butter over the base of a large cast-iron casserole dish. Arrange a single layer of prawns in the dish and season with salt. Scatter about a third of the garlic and parsley over the top. Sprinkle with a little of the peri peri.
Dot about half of the remaining butter over the top and arrange another layer of prawns scattered with garlic, parsley and peri peri. Repeat the layer, finishing up the ingredients. Put the lid on, turn the heat to medium-high and cook for about 10 minutes, until the prawns have brightened up a lot and their flesh is white. Add the lemon juice, crumble the feta over the top and rock the dish from side to side to move the sauce about. Spoon some sauce over the prawns. Cover the casserole, lower the heat and cook for another 10 minutes or until the feta has just melted, shaking the pan again. Take the dish straight to the table and give everyone a hot finger bowl with lemon juice to clean their hands afterwards.
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