Prawns In Spicy Tomato Sauce With Feta Cheese Recipes

Steps:

• Heat oven to 400°F.
• Pour lemon juice over cleaned shrimps in a bowl and set aside.
• Heat oil in a skillet, saute green onions, garlic, celery, parsley and canned tomatoes until celery is tender. Reduce heat, and simmer for about 20 minutes.
• Add clam broth, cook for another 5 minutes and remove from fire.
• In another pan, saute shrimp in butter until they are pink (Leave them a little undercooked as they will continue to cook in the sauce).
• Pour the tomato sauce mixture into the bottom of a casserole dish; place the whole peeled and cored tomato in the center, surround it with shrimp; sprinkle entire casserole with oregano. Pour the white wine around the shrimp and sprinkle feta cheese over the shrimp and tomato center. Bake for 15 minutes or until feta melts.

Steps:

• Heat oil in large skillet or saucepan over medium heat.
• Add onions and garlic.
• Cook for 2 minutes, stirring often.
• Add zucchini and cook for 5 more minutes, until zucchini is softened.
• Add tomatoes, wine, oregano, black pepper, crushed red pepper flakes, and salt.
• Bring to a Boil.
• Reduce heat to medium.
• Cook, uncovered, for 10 minutes.
• Add shrimp and feta cheese.
• Increase heat to Med-high.
• Cook until shrimp turns pink, about 5 minutes.
• Stir often.
• Serve over hot, cooked rice.

Steps:

• In a large skillet, melt the butter on medium-low heat.
• Add in the garlic and prawns, constantly stirring, and turning the prawns, using a large wooden spoon.
• After turning the prawns once, add in the white wine, juice of one lemon, and the pepper; continue to stir the sauce, and turn prawns until they turn light pink, and are lightly firm.
• Add in the green onions, parsley, tomato, stirring all the ingredients continuosly.
• When the prawns are pink and firm, remove from the pan.
• Lightly stir in the feta cheese, and serve immediately.

Steps:

• Put 4 tablespoons olive oil in a wide skillet over medium heat. Add shallots and garlic, season with salt and pepper and cook, stirring, until softened, about 5 to 8 minutes. Lower heat as necessary to keep mixture from browning. Remove from heat while preparing tomatoes.
• Fill a saucepan with water and bring to a boil. Add whole tomatoes and cook for about 2 minutes, until skins loosen. Immediately plunge tomatoes in a bowl of cold water to cool, then drain. With a paring knife, core tomatoes and slip off skins. Cut tomatoes into thick wedges.
• Heat oven to 400 degrees. Return skillet to stove over medium-high heat. Add tomato wedges and season with salt, pepper and red pepper flakes. Cook, stirring, until mixture is juicy and tomatoes have softened, about 10 minutes. Transfer mixture to a shallow earthenware baking dish.
• Put shrimp in a mixing bowl. Add 1 tablespoon olive oil, season shrimp with salt and pepper and stir to coat. Arrange shrimp over tomato mixture in one layer. Crumble cheese over surface and sprinkle with oregano.
• Bake for 10 to 12 minutes, until tomatoes are bubbling and cheese has browned slightly. Remove from oven and let dish rest for 5 minutes. Sprinkle with mint and serve.