Prawns With Lemon Peri Peri Garlic Feta Food

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.

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!).

GARLIC PRAWNS

Steps:

• In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour.
• Heat an outdoor grill to high heat.
• Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink.
• If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.

PRAWNS PERI-PERI

Steps:

• PERI-PERI SAUCE
• Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.
• Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.
• Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)
• Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

GARLIC SHRIMP, LEMON AND FETA SPAGHETTI

Steps:

• Cook pasta in large saucepan of boiling water following packet directions until tender.
• Meanwhile, heat oil in large non-stick frying pan over medium-high heat. Add Onion. Cook, stirring, for 3 minutes or until tender.
• Add shrimp/prawns and garlic. Cook, stirring for 2 minutes or until seafood is just pink.
• Add wine and bring to the boil. Simmer uncovered for 1minute or until shrimp/prawns are cooked through. Remove from heat.
• Add lemon rind and juice.
• Drain Pasta. Return to pan on low heat. Add shrimp/prawn mixture, parsley and feta; toss to combine.
• Season with cracked pepper and serve with crusty bread and fresh green salad.