This is one of Papa G’s favourite dishes, he actually cooked this on TV a while back for Marco Pierre White’s Kitchen Wars on Channel 5!
Yiouvetsi is a popular sumptuous Greek dish and takes its name from the dish which it is baked in. This dish is a round, glazed dark red earthenware pot without a lid.
Prawns with Feta (Garidhes yiouvetsi) is suitable for a party, as a first course for 6 or a main course for 4. Serve it in individual dishes with plenty of crusty bread to mop up the delicious sauce or with rice and fresh green salad as a main course.
We love it here!
3 tablespoons extra virgin olive oil
2 shallots, peeled and finely chopped
2 garlic cloves, crushed
2 spring onions with green parts included, finely chopped.
1/4 of each red, yellow and green peppers, deseeded and cubed
700g ripe fresh tomatoes, peeled, deseeded and roughly chopped or
400g canned chopped plum tomatoes
1 teaspoon sugar
a small handful of fresh oregano, finely chopped or
1 level teaspoon dried oregano
Juice of 1/2 a lemon
150ml dry white wine
500g raw tiger prawns or king prawns, peeled and de-veined, but with tails left on
a small bunch of fresh flat leaf parsley, finely chopped and some extra to garnish
100g feta cheese
sea salt and freshly ground black pepper
Pre-heat the oven to 180°C, gas mark 4. Over a medium heat, heat the oil in a large heavy frying pan and when hot but not smoking, fry the onion gently for 2-3 minutes until translucent.
Add the garlic, spring onions and pepper and cook, stirring occasionally for 2-3 minutes. Stir in the tomatoes, sugar, oregano, lemon juice and wine and season to taste.
Cook gently over a low heat for about 10-12 minutes, stirring occasionally until the sauce reduces slightly and thickens. Stir the prawns and parsley into the tomato sauce. Divide the prawns and sauce into individual oven proof dishes.
Coarsely crumble or cube the feta cheese and sprinkle on top. Bake in the pre heated oven for 8-10 minutes until the prawns are pink and the feta has melted and is lightly browned.
Sprinkle with parsley and serve hot with plenty of crusty bread to mop up the juices.
Recipe ©George Psarias