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Garides tou Fournou- Kokkari: Contemporary Greek Flavors by Erik Cosselmon Recipe

Yields4 Servings

This dish honors the prawn (shrimp) topped with a delicious shell infused stock/tomato sauce and a healthy amount of feta. The addition of orzo pasta is a must.

This recipe was written by Erik Cosselmon for the book Kokkari: Contemporary Greek Flavors

 1 lb Prawns (shrimp) in shell ~ 16
 1 Thick slice of yellow onion (optional)
 1 cup Tomato sauce
 ¾ cup Feta cheese
 ¼ cup Dill (chopped coarsely)
 ¼ cup Thinly sliced scallions including greens
 ¼ cup Virgin olive oil (plus 2 tbsp)
 ½ tsp Smoked paprika
 Sea salt and pepper
1

1. Peel shrimp/prawns and keep the shells, leave tails attached if desired. Slit the backs of the shrimp and remove the black vein- put aside. Place shells in pot and cover with cold water, add onion if using. Bring up to a simmer for 10 minutes. After the time is up, strain out the liquid pressing on the shells to preserve their flavor.

2

2. Preheat broiler (or oven). Combine tomato sauce and 1/3 cup of prawn sauce in a skillet and bring to a simmer over medium heat. Remove from heat and add 1/2 feta, dill, 1/4 cup olive oil, paprika and scallions stirring in thoroughly. The mixture will be soupy.

3

3. Season shrimp with salt and pepper, place on baking pan in even layer topped with sauce. Add the remaining feta and 2 tbsp olive oil and evenly spread. Broil until a nice crust forms- about 5-7 minutes. The shrimp should be pink in color. Serve hot on top of orzo.

Nutrition Facts

Servings 0