4 Serves
55 Mins
Place the prawns in a large pot and cover with water. Bring to a boil and cook for 5 minutes, then drain and set aside to cool.
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Vitamin E
2 mg / 15 mgVitamin K
251 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
204 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
173 mg / 1,250 mgPotassium
380 mg / 4,700 mgSodium
744 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat 2 tablespoons of olive oil in a saucepan over medium heat. Add the onion and sauté until softened.
Stir in the parsley, dry white wine, tomatoes, garlic, and the remaining olive oil. Simmer the sauce for 30 minutes until thickened.
While the sauce simmers, peel the cooled prawns by removing the legs and shells, keeping the head and tail intact.
Add the prepared prawns to the thickened sauce and simmer for an additional 5 minutes. Stir in the feta cheese and remove from heat, letting it stand until the cheese begins to melt.
Serve the dish warm with slices of crusty bread.
33
g35
g29
g
Greek
French