No blog silence apologies from me, suffice to say I finished my degree. Enough said.
As Summer supposedly draws closer (I missed the mini heatwave due to aforementioned finished degree) thoughts inevitably turn to lighter dishes, fish, salads and picnics, that sort of thing. This dish ticks all the boxes, being light (but bready too to keep Ben full) and reminiscent of the smells and flavours you might expect to encounter outside a Spanish cafe. It’s really simple to make too, so would be a good option for feeding a crowd.
My best cooking buddy Rose and I originally made a variation of this after trawling through my ever growing collection of cook books for something ‘light and prawny’. We were very pleased with the results, but felt it could do with some tweaking, namely the addition of the wine, which I think adds a depth of flavour, and slightly less feta, which was a little overpowering to the delicate flavours of the rest of the dish first time round, although the more you add, the more deliciously creamy the sauce will be..
Pack of cooked and peeled King Prawns
Good wedge of butter
half a red chili, deseeded and finely chopped
2/3 garlic cloves, peeled and finely chopped
large handful fresh parsley, chopped
75g Feta, crumbled
juice of a lemon
a small glass of white wine
some crusty bread
- Melt the butter in a saucepan and add the prawns, chili, garlic and parsley, before sprinkling over a little salt. Stir to coat the prawns.
- Add the lemon juice, wine and about half the feta, and leave to simmer for 10 to 15 minutes, stirring occasionally.
- Just before serving crumble in the remaining feta.
- Serve on the salad leaves, pouring over all the delicious sauce, which can then be mopped up by the crusty bread.