Prawns With Lemon, Peri Peri, Garlic & Feta
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 kg large raw shrimp
- 200 g butter
- 10 garlic cloves (finely chopped)
- 45 g chopped parsley
- peri-peri, spice (just less than 1tsp) or chili powder (just less than 1tsp)
- 4 lemons, juice of
- 400 g feta cheese
directions
- Clean the prawns and cut a slit down the back from the bottom of the head to the beginning of the tail. Remove the dark vein, rinse under running water and drain well.
- Dot about 80g of the butter over the base of a large cast iron casserole dish.
- Arrange a single layer of prawns in the dish and season with salt.
- Scatter over approximately 1/3 of the garlic and parsley over the top, and sprinkle with a little peri peri / chilli powder.
- Dot about half the butter over the top of the first layer or prawns and arrange a second layer on top.
- Scatter with garlic, parsely and peri peri / chilli powder.
- Repeat for a third layer, using the remaining of the ingredients.
- Put the casserole dish lid on and cook over a medium-high heat for approximately 10 mins until the prawns have brightened and their flesh is white.
- Add the lemon juice and crumble the feta cheese over the top.
- Rock the dish from side to side to spread the sauce about.
- Cover the casserole dish again and cook for a further 10mins or until the feta has melted, shaking the pan again to mix the juices up.
- Serve immediately (you'll need finger bowls!).
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RECIPE SUBMITTED BY
Aloha! I'm 29 years old and from the UK. My other half calls me his 1950's housewife because I just love to bake, preserve and cook in general! After studying catering at college I decided commercial cookery wasn't for me but I still like nothing more than discovering new dishes, throwing dinner parties and so on!
I work on the recruitment side of a quantity surveying consultancy about 25 miles north of London. I love my job. It's hard work but fast paced, challenging and my work day just flies by.
With regards to how I rate recipes, I try and keep it fair and to the system. I do my best to give no lower than 3 stars but will do on occasion if I made something as directed and it still ended up in the bin. I've never given 1 star but on occasion I'll leave no stars if I suspect something went horribly wrong. Most recipes get rated at 3/4 stars because 5 stars is reserved for spectacular recipes that become frequent users and a family favourite. Everyone has their own rating systems and that doesn't offend me. Rate my recipes as you see fit - I know what I like and what I don't and I'm here to fill my recipe book (filling anyone elses is merely an advantage), not to win a popularity competition or become chef of the year.