Prawns with Feta (Garidhes Yiouvetsi)


Prawns with Feta (Garidhes Yiouvetsi)

Updated post.

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!

Serves 4


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


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50 Responses

  1. Sheila Reeves

    This sounds so easy, even I couldn’t muck it up! Love the idea of cooking it in individual dishes too, nice and easy serving.

  2. Tinuke

    The prawn recipe looks amazing! I’m going to try it this weekend, along with some of the others in the link up! I’ll have to get my thinking cap on so I can take part myself next week.

  3. hannah

    good god! Prawns! Loads of fresh stuff! This is totally up my street. I’ve never tried with feta though so definitely something to experiment with. Thank you love xxx

  4. bluebirdsunshine

    Anything with Feta in has my love. I don’t even like prawns but this dish looks scrummy! Thanks for the lovely mention too. Must find a minute to blog some more delish treatage this week x

    • honestmum

      @Bluebirdsunshine my absolute pleasure, thanks for linking up last week. The linky is open all week so would love to have you join in again! x

  5. shaheen

    My rainy day vegetable pie will be winging its way to you. As always, thank you for the warming invitation to participate on your blog space. Its appreciated.

  6. Angie

    This recipe looks very delicious….tell me you don’t eat like this ALL the time (or I will be very jealous!)

    • honestmum

      @Angie haha we do quite a lot with my folks’ fab restaurants and brother owns an amazing Italian, realise how lucky we are if that helps x

  7. The Intrepid Misadventurer

    I loved your images, it brought the recipe alive for me! I think I’m going to also try the baklava, it looks lush 🙂 x

  8. Mel

    I am not a fan of prawns, but everything else sounds heavenly… any suggestions on what to replace the prawns with? Mel


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