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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. 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. 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. 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