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Baked Prawns with Feta

(Garithes Yiouvetsi)

From Tess Mallos, The Complete Middle East Cookbook

Serves: 6


  • 2 lb. large shrimp, shelled
  • 1 medium onion, chopped fine
  • 1/2 c. olive oil
  • 1 c. scallions, chopped
  • 2 cloves garlic, crushed
  • 2 c. tomatoes, peeled, chopped
  • 1/2 c. dry white wine
  • 1/4 c. parsley, chopped
  • 1/2 tsp. oregano
  • salt
  • black pepper
  • 4 oz. feta cheese


  1. Gently fry onion in oil until transparent. Add scallions and garlic, cook 2 min. longer. Add tomatoes, wine, most of the parsley, oregano, and salt and pepper to taste. Cover and simmer gently for 30 min., until thick.
  2. Spoon half of the tomato sauce into 6 individual oven dishes or 1 large oven dish. Add shrimp, and spoon remaining sauce on top. Crumble feta cheese and sprinkle on top.
  3. Heat oven to 500F. Cook 10-12 minutes, until shrimp are pink and feta melted and lightly browned. Sprinkle with remaining parsley, and serve.


  • Recipe calls for leaving shrimp with last shell segment and tail intact. I find this adds little if any value. But then, I also don't believe in de-veining shrimp.

Keywords: Greek, Shrimp, Shrimp.