Yarithes Yiouvetsaki Roasted Prawns W Fresh Tomatoes and Feta
Transport your taste buds to the Mediterranean with Yarithes Yiouvetsaki, a vibrant dish of roasted prawns nestled in a rich, garlicky tomato sauce and crowned with creamy crumbled feta. This Greek-inspired recipe effortlessly combines the briny sweetness of succulent prawns with the depth of ripe, grated tomatoes, a splash of dry white wine, and aromatic herbs like oregano and parsley. Sweet smoked paprika adds a subtle warmth, while a final drizzle of olive oil and a quick bake in the oven results in a dish that’s both rustic and elegant. Perfect for a weeknight dinner or an impressive centerpiece for casual entertaining, this one-pan recipe is not only easy to prepare but also bursting with bold, bright flavors. Serve with crusty bread to sop up the luscious sauce and lemon wedges for the perfect tangy finish!
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Recipe Information
Ingredients
- 500 grams large prawns, deveined and shells on
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 4 medium ripe tomatoes, grated
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sweet smoked paprika
- 2 tablespoons fresh parsley, chopped
- 100 milliliters dry white wine
- 150 grams feta cheese, crumbled
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 pieces lemon wedges, for serving
Instructions
Preheat your oven to 200°C (400°F).
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, and cook for 1 minute until fragrant.
Add the grated tomatoes, tomato paste, oregano, paprika, salt, and pepper. Stir well and let the mixture simmer for 10 minutes until it thickens slightly.
Pour in the white wine and let it simmer for another 2 minutes to allow the alcohol to evaporate.
Stir in the chopped parsley and remove the skillet from the heat.
Arrange the prawns on top of the tomato sauce in a single layer.
Drizzle the remaining tablespoon of olive oil over the prawns.
Scatter the crumbled feta evenly over the prawns and tomato mixture.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the prawns are cooked through and the feta turns slightly golden.
Remove the skillet from the oven and let it rest for 2 minutes.
Serve hot, garnished with additional parsley if desired, and fresh lemon wedges on the side.
Nutrition Facts
Calories |
1538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1100 mg | 367% | |
| Sodium | 4518 mg | 196% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 27.7 g | ||
| Protein | 150.2 g | 300% | |
| Vitamin D | 19.0 mcg | 95% | |
| Calcium | 1216 mg | 94% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3470 mg | 74% | |
*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.
