Athenian Prawns Recipe

Pat prawns dry with paper towels. In a medium bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1 tsp salt and 1 tsp pepper. Add prawns and toss to coat. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Preheat oven to 425°F (220°C).

Heat 1 tbs olive oil in a skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the 3 sliced garlic cloves and red pepper flakes; cook 30–45 seconds until fragrant but not browned.

If using, pour in the 2 tbs white wine and let it reduce by half, about 1–2 minutes.

Stir in the 14 oz crushed San Marzano tomatoes and 1 tbs tomato paste. Add 1 tsp oregano, 2 tbs chopped basil (or 1 tsp dried), 0.5 tsp sugar, 0.75 tsp salt and 0.5 tsp black pepper. Bring to a gentle simmer and cook 6–8 minutes to meld flavors and slightly thicken. Taste and adjust seasoning.

Transfer the sauce to a shallow ovenproof baking dish (about 9x9 inches or a similar oval gratin). Spread it into an even layer.

Arrange the marinated prawns in a single layer over the tomato sauce, tucking some partially into the sauce so they stay moist. Spoon a little sauce over any exposed prawn tops.

Crumble the 4 oz feta evenly over the prawns and sauce. Sprinkle the 0.75 cup shredded mozzarella evenly on top.

Bake in the preheated oven until prawns are opaque and firm and cheese is bubbling and lightly golden, about 10–12 minutes (depending on prawn size). For a more browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Remove the baking dish from the oven. Sprinkle chopped parsley over the top and drizzle 1 tsp olive oil if desired. Squeeze lemon wedges over individual portions to taste.

Serve hot with warmed pita bread (or crusty bread) for scooping the sauce and prawns. Each 1 lb batch serves about 4 as an appetizer or 2–3 as a main with sides.