Friday, July 27, 2007

Seafood and cheese? Don't tell Mario Batali

Apparently it is a cardinal sin to serve seafood with cheese. It's just not Italian. A big Italian no-no. Well, it's a good thing that this starter dish is inspired from Greece. No set rules for this one. The saltiness of the Greek Feta cheese enhances, rather than overpowers, the delicate flavour of the prawns. This dish can be cooked in individual gratin dishes, or as a whole, in a large shallow dish. The flavour was...WOW. The sauce mopped up with fresh crusty bread is so good, it should be bottled.

This is my entry for Weekend Herb Blogging, a wonderful event foundered by Kalyn and hosted this week by Anna from Anna's Cool Finds.


500 gm shelled prawns, tails intact
50 ml extra virgin olive oil
2 tblsp lemon juice
2 cloves garlic, crushed
1 tsp finely chopped thyme
4-5 roma tomatoes, finely chopped
200 gm greek feta, crumbled
1/2 tsp freshly ground black pepper
Combine olive oil, garlic, lemon juice and thyme and pour over prawns to marinate
Cover and refrigerate for 30 minutes
Pre-heat oven to as hot as it goes
Mix the remaining ingredients, sprinkle over prawns then divide into individual gratin dishes, or in one large shallow flat heatproof dish
Bake in the oven until sizzling
Serve immediately with lots of crusty bread.



Anna Haight said...

This looks very delicious, and indeed, rule breaking!

Peter M said...

It's a Greek classic, feta and seafood work well...and don't forget the ouzo...OPA!

Kalyn said...

It sounds very yummy. I've heard that Italian thing about not mixing cheese with seafood, but I've had some dishes where I've enjoyed them together. This one I would definitely like. (Anything with feta is ok by me, the shrimp are just a bonus!)