Prawns Giouvetsi
From alagrecque 17 years ago
- 15 minutes to make
- Serves 6
Classic Greek dish with prawns and barley shaped pasta with tomato sauce
Ingredients
- 1 kg. large prawns shopping list
- 1 onion shopping list
- 1/2 cup olive oil shopping list
- 1 cup chopped spring onions shopping list
- 2 garlic cloves shopping list
- 2 cups chopped, peeled and deseeded tomatoes or tomato juice shopping list
- 1 tbs tomato puree shopping list
- 1/2 cup dry white wine shopping list
- 1/4 cup chopped parsley shopping list
- 1/2 tsp oregano shopping list
- salt and pepper shopping list
- 1/2 tsp ground coriander shopping list
- 250 γρ. barley-shaped pasta shopping list
- 150 gr. feta cheese shopping list
- 150 gr. kefalotiri or regato shopping list
How to make it
- Shell prawns, leaving last segment of the tail intact. De-vein and rinse. Drain and dry with paper towels and refrigerate until required.
- 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.
- Boil al dente, strain and keep aside.
- In a pan gently fry onion in oil until transparent, add spring onion and garlic and cook 2 minutes longer.
- Add tomatoes, wine, most of the parsley, oregano, salt and pepper and coriander. Cover and simmer gently for 30 minutes until thick.
- Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish.
- Add the pasta and prawns and spoon remaining sauce over them. Sprinkle on top with the cheeses.
- Cook in a very hot oven at 250 C. for 12-15 minutes until prawns are pink and the cheeses melted and lightly browned.
- Sprinkle with remaining parsley and serve immediately as a first course.
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