Prawns With Lemon Peri Peri Garlic Feta Recipes

PRAWNS WITH LEMON, PERI PERI, GARLIC & FETA

Steps:

• Clean the prawns and cut a slit down the back from the bottom of the head to the beginning of the tail. Remove the dark vein, rinse under running water and drain well.
• Dot about 80g of the butter over the base of a large cast iron casserole dish.
• Arrange a single layer of prawns in the dish and season with salt.
• Scatter over approximately 1/3 of the garlic and parsley over the top, and sprinkle with a little peri peri / chilli powder.
• Dot about half the butter over the top of the first layer or prawns and arrange a second layer on top.
• Scatter with garlic, parsely and peri peri / chilli powder.
• Repeat for a third layer, using the remaining of the ingredients.
• Put the casserole dish lid on and cook over a medium-high heat for approximately 10 mins until the prawns have brightened and their flesh is white.
• Add the lemon juice and crumble the feta cheese over the top.
• Rock the dish from side to side to spread the sauce about.
• Cover the casserole dish again and cook for a further 10mins or until the feta has melted, shaking the pan again to mix the juices up.
• Serve immediately (you'll need finger bowls!).

MEDITERRANEAN STYLE PRAWNS WITH GARLIC AND FETA CHEESE

Steps:

• In a large skillet, melt the butter on medium-low heat.
• Add in the garlic and prawns, constantly stirring, and turning the prawns, using a large wooden spoon.
• After turning the prawns once, add in the white wine, juice of one lemon, and the pepper; continue to stir the sauce, and turn prawns until they turn light pink, and are lightly firm.
• Add in the green onions, parsley, tomato, stirring all the ingredients continuosly.
• When the prawns are pink and firm, remove from the pan.
• Lightly stir in the feta cheese, and serve immediately.