Chilli-scented prawns with feta guvech

Silvena Rowe's unusual combination of seafood and cheese is crammed with vibrant Mediterranean flavours
By Silvena Rowe
Chilli-scented prawns with feta guvech
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 1-2 tbsp extra virgin olive oil, plus 3 tbsp extra for drizzling
  • 6 spring onions, cut into 2cm pieces
  • 2 cm fresh ginger, peeled and grated
  • 2 garlic cloves, chopped
  • 1 pinch dried red chilli flakes, preferably Aleppo or mild chilli flakes, or more to taste
  • 2 tomatoes, cubed
  • 1 tbsp pomegranate molasses
  • ½ small bunch oregano, roughly chopped
  • 12 raw king prawns, peeled and deveined
  • 100 g feta cheese, preferably Hungarian feta, crumbled, plus extra for serving

Tips and Suggestions

You can use halloumi cheese in place of feta if preferred.

Method

1. Preheat the oven to 180C/160C fan/Gas 4.

2. Heat 1-2 tablespoons of olive oil in a medium-sized casserole dish and sauté the spring onions, ginger, garlic, chilli flakes, tomatoes and pomegranate molasses over a medium heat for 5-10 minutes to soften slightly.

3. Top with the prawns then cover with the crumbled feta. Drizzle with another 3 or so tablespoons of olive oil if the dish looks like it needs it and transfer to the oven to cook for 10-15 minutes, or until the cheese has melted into the sauce and the prawns are cooked through.

4. Remove from the oven and garnish with oregano. Crumble over a little extra feta before serving if you wish.

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