Garithes Me Feta (Baked Prawns With Feta)

20m
Prep Time
30m
Cook Time
50m
Ready In


"Serve this as an appetizer for 4, along with crusty bread to ensure you sop up every last delicious drop!"

Original is 4 servings

Nutritional

  • Serving Size: 1 (246.6 g)
  • Calories 321.5
  • Total Fat - 20.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 117.4 mg
  • Sodium - 845.2 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 2.3 g
  • Sugars - 4.2 g
  • Protein - 25.1 g
  • Calcium - 497.4 mg
  • Iron - 1.5 mg
  • Vitamin C - 17.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Peel the prawns, leaving the tails intact. Gently pull out the dark vein from each prawn back, starting at the head end.

Step 2

Preheat the oven to 350 F.

Step 3

Heat the olive oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 3 minutes, or until softened.

Step 4

Add the garlic and cook for a few seconds, then add the tomato and cook for 10 minutes, or until the mixture is slightly reduced and thickened.

Step 5

Add the lemon juice and oregano. Season to taste with salt and pepper.

Step 6

Place half the sauce into a 3 cup baking dish, about 6 inches square or similar. Place the prawns on top. Spoon on the remaining sauce, then crumble the feta over it. Drizzle with extra virgin olive oil and sprinkle with freshly cracked black pepper.

Step 7

Bake for 15 minutes, until the prawns are just cooked. Serve immediately with lightly toasted bread to soak up the juices.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • When selecting prawns, look for ones that are firm and have a bright, even color.
  • For the best flavor, use ripe tomatoes that are juicy and have a deep red color.

  • Instead of feta cheese, use goat cheese - Goat cheese has a milder flavor than feta, which will allow the flavor of the other ingredients to come through more prominently. It also has a creamier texture, which will add a delicious creaminess to the dish.
  • Instead of olive oil, use avocado oil - Avocado oil has a higher smoke point than olive oil, which will allow the dish to cook at a higher temperature without burning. It also has a milder flavor, which will help to balance the flavors of the other ingredients.

Garithes Me Feta With Spinach Prepare the recipe as directed, but add 2 cups of fresh spinach to the saucepan with the onion and garlic. Cook until the spinach is wilted, then proceed with the recipe.



Greek Salad - A classic salad of fresh tomatoes, cucumbers, red onion, olives, feta, and oregano, all dressed with a light olive oil and lemon juice dressing. This salad pairs perfectly with the Garithes Me Feta, providing a cool and refreshing contrast to the warm and creamy dish.


Spanakopita: A traditional Greek dish of phyllo dough filled with spinach, feta, and herbs. This dish is a great accompaniment to Greek Salad, as the salty, creamy feta pairs well with the fresh vegetables in the salad. The crunchy phyllo dough also provides a nice contrast to the soft vegetables in the salad.




FAQ

Q: What is the best way to serve Garithes Me Feta?

A: Garithes Me Feta is best served as an appetizer for 4, along with toasted crusty bread to soak up the delicious sauce.



Q: How should Garithes Me Feta be stored?

A: Garithes Me Feta should be stored in an airtight container in the refrigerator for up to 3 days. For best results, consume within 24 hours of cooking.

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Fun facts:

Garithes Me Feta is a popular Greek dish, and is often served at celebrations such as weddings and baptisms. The dish is said to have been invented by the famous Greek chef, Nikolaos Tselementes, in the early 20th century.

The combination of shrimp and feta cheese is also a popular dish in the Middle East, where it is known as 'Kubbeh Hamusta'. This dish is said to have been invented by the famous Egyptian actress, Zubaida Tharwat, in the 1950s.