Recipe

Prawns Giouvetsi Recipe


Prawns Giouvetsi Recipe Alagrecque / All my dishes
2 years, 8 months ago
Classic Greek dish with prawns and barley shaped pasta with tomato sauce
Prep:15m Cook:15m Servings:6

Alagrecque

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Ingredients
  • 1 kg. large prawns
  • 1 onion
  • 1/2 cup olive oil
  • 1 cup chopped spring onions
  • 2 garlic cloves
  • 2 cups chopped, peeled and deseeded tomatoes or tomato juice
  • 1 tbs tomato puree
  • 1/2 cup dry white wine
  • 1/4 cup chopped parsley
  • 1/2 tsp oregano
  • salt and pepper
  • 1/2 tsp ground coriander
  • 250 γρ. barley-shaped pasta
  • 150 gr. feta cheese
  • 150 gr. kefalotiri or regato

Directions
  1. Shell prawns, leaving last segment of the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required.
  2. In a large pot boil the heads of the prawns. Strain and keep the liquid, which then you bring to a boil and put the pasta in it.
  3. Boil al dente, strain and keep aside.
  4. In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer.
  5. Add tomatoes, wine, most of the parsley, oregano, salt and pepper and coriander. Cover and simmer gently for 30 minutes until thick.
  6. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
  7. Add the pasta and prawns and spoon remaining sauce over them. Sprinkle on top with the cheeses.
  8. Cook in a very hot oven at 250 C. for 12-15 minutes until prawns are pink and the cheeses melted and lightly browned.
  9. Sprinkle with remaining parsley and serve immediately as a first course.

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Comments

ivy 2 years, 1 month ago said:
Your recipes are fantastic. Shall definitely try this one!!


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