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1/1 Photo of Crevettes With Feta and Tomato Sauce
Greek chef and restaurateur Theodore Kyriakou (widely considered to be the finest Greek chef in Britain) tells us that "As soon as the first warm sunshine comes after winter and the restaurants start to put tables outside, this is their star dish.... As with most prawn dishes, you should start with the largest, freshest prawns you can buy. Fresh prawns are glossy, they smell of the sea without a hint of ammonia and do not need rinsing." This recipe is from ‘real Greek food’, which Theodore Kyriakou co-authored with food writer Charles Campion. I am posting it for the 2005 Zaar World Tour. You may want to use Theodore Kyriakou's Tomato Sauce Theodore Kyriakou's Tomato Sauce, when making this recipe.
Units: US | Metric
Serving Size: 1 (298 g)
Servings Per Recipe: 4
The following items or measurements are not included: