Baked prawns with tomatoes & feta

Name: Baked prawns with tomatoes & feta
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 75 g/3 oz feta cheese, cubed; generous pinch of sugar; 75 ml/5 tbsp extra virgin olive oil; 675 g/1½ lb ripe tomatoes, peeled and roughly chopped; 30 ml/2 tbsp finely chopped fresh flat leaf parsley; 600 g/1 lb 6 oz shelled raw tiger prawns/jumbo shrimp (or 900 g/2 lb with shells on), thawed if frozen; green salad, to serve (optional); salt and ground black pepper; 2.5 ml/½ tsp dried oregano; ½ red bell pepper, deseeded and cubed; 1 onion, chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food & Cooking of Greece

By Rena Salaman

Published 2023

About

This luxurious and unusual dish, garithes yiouvetsi, takes its name from the container in which it is traditionally cooked: a yiouvetsi is a round, glazed earthenware baking dish without a lid. For me, this particular prawn dish conjures up memories of sunny lunches by the sea. Serve it as a first course for six, with bread for mopping up the sauce, or with rice as a main course.