Laura Banford: Easy International Cooking for our show you had to go around the the world without ever leaving your kitchen. Today's destination is Greece. Our recipe Prawns with Tomatoes and Feta celebrates Greece's reliance on fresh seafood in it's cuisine. The ingredients you will need are 10 large Prawns, one-and-a-half cups diced tomatoes, one-half a head of garlic, half-a-cup of wine some sliced red onion, Feta and Oregano, both fresh and dried.
The pieces of equipment you all need are a pair of tongs, a couple of sharp knives and a large skillet with a lid. We have to do a little bit of preparation for this dish. First we are going to slice a red onion into rings. I am also going to crush a few cloves of garlic, I am not going to mince them just crush them so they release their flavor. I have heated my pan. I am going to add a nice fruity Spanish Olive Oil and see how it reacts if the pan is hot. I am going to add some sliced red onion. This dish cooks very quickly so it's important to have your ingredients all ready before you start to cook.
Spread that out in an even layer. That way it will cook more quickly. Now, I am going to add our garlic cloves that I have lightly smashed, add some dried oregano. I used fresh and dry oregano because they both have different flavors and textures, season, salt and pepper. Now, once you smell the garlic and the onion, now add our cup-and-a-half of canned diced tomato. This dish has some nice fresh ingredients, wonderful Spanish Olive oil tomatoes, bring that up to temperature, get back to simmer and add some fresh oregano, we will add a little at the end too. I want this to cook a little bit. I love oregano.
Okay, see that's coming up to a simmer. We will finish our sauce with a little bit of dry white wine. Okay, now let's get back to simmer, I am going to add our U15 Prawns, they have been shelled and deveined, nestle them in with the tomatoes, I am going to season again, bit of salt, a bit of pepper. Now, Prawns cook very quickly like all shell fish, I am going to put a lid on this for about three or four minutes and will check our Prawns then. Let's check our Prawns, it's been about three minutes. Want to turn them over you see they are starting to get pink and opaque that means they are getting ready. You don't want to cook Prawns or shrimps too long because they get tough very quickly.
So, let's keep the lid off this time so we watch the progress. I also want some of the liquid in there to evaporate. Okay they look -- they are pretty close, these are big so you have to make sure that they cook in the middle. It's like a little less soupy. So now it's time to finish our dish, with some nice salty Feta. Feta is a Sheep's cheese often used in Greece. Put the lid on just to melt the cheese.
Wow! look at that, those is beautiful fat prawns, tomatoes and garlic and they have feta which is melting a little bit. That looks like it's ready and it smells wonderful, you really smell the garlic and the tomatoes and the wine. Grab some of these, it's beautiful tomato sauce, oh! Those are just beautiful. This could be a main dish or first course. Serve that with a piece of crusty bread now we are going to drizzle with a little Olive oil and you will feel like you are in Coastal Taverna in Greece, Ja mas.
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