Update my dinner status, I'm making this tonight.
9 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 600 g 24 king prawns; with heads
- ; shells removed (1lb
- ; 5oz)
- 100 g Feta cheese; sliced (4oz)
- 350 g Tomatoes; skinned, seeded
- ; chopeed (12oz)
- 90 ml Tomato juice or fish stock;
- 1 sm Green chilli; sliced
- 3 tb Basil; chopped
- 3 tb Flat leaf parsley; chopped
- 6 Cloves garlic; chopped
- 2 tb Olive oil
Preparation
Preheat the grill to hot. Place 8 thin slices of feta to one side and chop the remaining feta roughly. Heat a large frying pan until hot then add the olive oil and prawns. Cook for 3-4 minutes until the prawns have turned pink. Add the chopped feta, chilli, tomatoes, and tomato juice, basil and parsley and cook for 3-4 minutes. Remove the prawns and place into 4 individual oven proof dishes or one large one. Continue to cook the tomato mixture for 5 minutes until reduced and thickened slightly. Season with black pepper only. Divide the mixture equally amongst the dishes spooning it over the prawns. Top with the remaining slices of feta and place under the grill for 2-3 minutes until golden. Serve immeditaly with a green salad and pitta bread. Converted by MC_Buster. Per serving: 157 Calories (kcal); 12g Total Fat; (67% calories from fat); 5g Protein; 8g Carbohydrate; 22mg Cholesterol; 288mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
