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 littlegreekchef.com—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
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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.Click here to leave a comment