Recipe: Baked Prawns and Three Cheeses

Whether served as appetizer or entrée, this adaptable dish from chef and author George Kyrtatas is hearty and delectable.

In this Greek take on a Parmesan-style dish, writes Kyrtatas—author of My Big Fat Greek Feast (Small Potatoes Press, 2004), owner of Hathaway’s in Cinnaminson and director of the website—the secret is to start with good quality fresh prawns. You can use whichever cheeses you have in the house or the ones recommended here. The finished dish works well as an amuse-bouche, an appetizer, or, in large portions, as an entrée.

Serving Size: 4   

Amount  Measure      Ingredient—Preparation Method
——–       ———–          ——————————–
16             each           large prawns—peeled and deveined
1               each           white onion—chopped fine
2               each           garlic cloves
1               cup             diced tomatoes
2          teaspoons       fresh dill—chopped fine
1/2            cup             white wine
 2        tablespoons      lemon juice
1/4            cup              asiago Cheese
1/4            cup              parmesan cheese
1/4            cup              feta cheese—crumbled pepper—to taste
1/4            cup              parsley—chopped

Directions: Preheat oven to 350 degrees.

• In a sauce pot, saute onions and garlic until soft. Then add tomatoes, dill, white wine, lemon juice. Simmer for 3 minutes.

• In a baking dish lay prawns down all in the same direction. Then top with the sauce then with the cheeses

• Bake in oven for approx. 10 minutes or until prawns are cook. Garnish with chopped parsley.

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