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00Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Ingredients
24 ounces shelled prawns (defrosted if frozen)
1/3 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, crushed
1 1/2 teaspoons finely chopped thyme
6-7 medium plum tomatoes, seeded and finely chopped
10 ounces feta cheese, crumbled
3/4 teaspoon black pepper
Instructions
Combine olive oil, garlic, lemon juice and thyme as a marinade and pour over the prawns in a shallow dish. Cover and refrigerate for 1/2 an hour or so.
Pre-heat the oven to maximum!
Mix the remaining ingredients. Divide the prawns and the marinade into 4 or 5 individual shallow, fireproof dishes.
Sprinkle the remaining ingredients over the prawns. Bake in the oven until sizzling.
Serve immediately with plenty of crusty French bread to mop up the juices.
| Servings |
| 4 to 6 |
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite. Ingredients24 ounces shelled prawns (defrosted if frozen) InstructionsCombine olive oil, garlic, lemon juice and thyme as a marinade and pour over the prawns in a shallow dish. Cover and refrigerate for 1/2 an hour or so. Pre-heat the oven to maximum! Mix the remaining ingredients. Divide the prawns and the marinade into 4 or 5 individual shallow, fireproof dishes. Sprinkle the remaining ingredients over the prawns. Bake in the oven until sizzling. Serve immediately with plenty of crusty French bread to mop up the juices.
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