Adriatica Prawns Skiathos
Transport your taste buds to the sun-soaked shores of the Adriatic and Greek islands with this delightful recipe for Adriatica Prawns Skiathos. Combining the briny sweetness of succulent prawns with a rich tomato-basil sauce infused with garlic, white wine, and a hint of heat from red chili flakes, this dish is a celebration of Mediterranean flavors. Creamy crumbled feta adds a tangy contrast, while a burst of freshness from lemon juice and parsley ties it all together. Perfectly crafted in under 35 minutes, this vibrant seafood recipe pairs wonderfully with crusty bread or fluffy rice, making it an ideal choice for a quick yet sophisticated dinner. Whether you're hosting a dinner party or treating yourself to a weeknight escape, Adriatica Prawns Skiathos is a dish that delivers simple elegance and bold flavor in every bite.
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Recipe Information
Ingredients
- 500 g large prawns, peeled and deveined (tails on preferred)
- 3 tbsp extra-virgin olive oil
- 3 pieces garlic cloves, thinly sliced
- 0.5 tsp red chili flakes (optional)
- 120 ml dry white wine
- 4 pieces ripe tomatoes, finely chopped
- 1 tbsp tomato paste
- 10 pieces fresh basil leaves, roughly torn
- 100 g feta cheese, crumbled
- 1 tbsp lemon juice
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 1 loaf/cup crusty bread or cooked rice (optional, for serving)
Instructions
Rinse the prawns under cold water and pat them dry with a paper towel; set aside.
Heat the olive oil in a large skillet over medium heat.
Add the sliced garlic and red chili flakes (if using), and sauté for about 1 minute until fragrant but not browned.
Increase the heat slightly and add the prawns to the skillet. Cook for 2 minutes per side, or until they turn pink and are lightly seared. Remove the prawns with a slotted spoon and set aside.
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Stir in the chopped tomatoes, tomato paste, and salt. Simmer the mixture for 8-10 minutes, stirring occasionally, until the tomatoes break down into a thick, rich sauce.
Reduce the heat to low and return the prawns to the skillet. Toss to coat them in the sauce and cook for another 2-3 minutes, or until the prawns are warmed through.
Turn off the heat and stir in the torn basil leaves, crumbled feta cheese, lemon juice, and black pepper. Mix gently to combine.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Sprinkle with chopped parsley (if using) and serve immediately with crusty bread or over cooked rice to soak up the sauce.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1716 mg | 75% | |
| Total Carbohydrate | 70.1 g | 25% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 219 mg | 17% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
