Yarithes Yiouvetsaki Roasted Prawns W Fresh Tomatoes And Feta Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Heat the oil in an oven proof skillet over a medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes, then add the garlic and cook for 1 minute. Add the tomatoes and bring to a boil. Reduce the heat to medium-low and let simmer for about 5 minutes, until the tomato juices thicken.
• Remove from the heat. Stir in the parsley, dill, and shrimp and season with salt and pepper. Sprinkle the feta over the top. Bake until the shrimp are cooked through and cheese melts, about 12 minutes.

Steps:

• Preheat the oven to 400 degrees.
• Heat 2 tablespoons of the olive oil in a 10-or 12-inch heavy ovenproof skillet over medium-low heat. Add the fennel and saute for 8 to 10 minutes, until the fennel is tender. Add the garlic and cook for 1 minute. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with the liquid, tomato paste, oregano, Pernod, salt, and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.
• Arrange the shrimp, tails up, in one layer over the tomato-mixture in the skillet. Scatter the feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.
• Bake for 15 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Steps:

• Preheat the oven to 180C/350F/Gas 4. Wash the prawns and pat dry.
• Heat 2 tablespoons olive oil in a saute pan over a low heat, add the shallots and cook for 5 minutes or until soft. Add 1 crushed garlic clove, together with two-thirds of the thyme, the bay leaves and cinnamon. Add the tomatoes, stir briefly, then cover and simmer for 5-10 minutes, to allow the flavours to blend. Season to taste.
• Transfer the tomato sauce to a large, shallow ovenproof dish. Sprinkle over the crumbled feta cheese and place in the oven for about 5 minutes.
• Meanwhile, heat 1 tablespoon oil in a large frying pan. AAdd the spring onions, the remaining garlic and thyme, and saute for 1-2 minutes. Add the prawns and aniseed and cook, turning frequently, for a couple of minutes. As soon as the prawns are opaque, add them to the dish with the tomatoes and feta and cook in the oven for a further 10 minutes so the flavours can develop fully.
• Drizzle the remaining tablespoon of olive oil over the top, together with the flaxseed oil, if using. Leave to cool slightly before serving.

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.

Steps:

• Heat oil in a skillet over medium heat. Saute onion in oil until transparent.
• Stir in green onions and garlic; cook, stirring frequently, for 2 more minutes.
• Stir in tomatoes, wine, parsley, oregano, and salt and pepper to taste.
• Cover, and simmer gently for 30 minutes.
• Preheat oven to 500 degrees F.
• Spread half the sauce on the bottom of a large oven dish.
• Arrange shrimp evenly over sauce, and pour the remaining sauce on top. Sprinkle with feta cheese.
• Cook in preheated oven for 10 to 15 minutes, until shrimp are pink and the feta is melted and lightly browned.
• Sprinkle with remaining parsley, and serve immediately.