Oven Roasted Prawns With Garlic And Feta Cheese
|Garlic heads||2 Large, cloves separated and peeled|
|Olive oil||1⁄2 Cup (8 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Spinach||1 1⁄4 Bunch (125 gm), trimmed (About 3 Cups Packed Leaves)|
|Jumbo prawns||1 Pound, peeled, tails left intact|
|Coarsely chopped fresh parsley||1⁄2 Cup (8 tbs)|
|Chopped fresh rosemary||2 Teaspoon|
|Chopped fresh oregano||2 Teaspoon|
|Lemon juice||1 Tablespoon (Extracted From 1 Fruit)|
|Feta cheese||1⁄2 Pound, crumbled|
Preheat oven to 425° F.
In a small saute pan, saute the whole cloves of garlic in 1/4 cup of the olive oil over moderate heat for 5 minutes, stirring frequently.
Add the white wine and continue cooking until the liquid has almost evaporated.
Place the spinach in a baking dish large enough to accommodate the prawns in a single layer.
Evenly distribute the garlic over the spinach.
Add the prawns, parsley, herbs, lemon juice, and remaining 1/4 cup olive oil.
Bake for 8 to 9 minutes or until the prawns are opaque all the way through.
Do not overcook the prawns or they will be tough and dry.
Remove from the oven and top with the feta cheese.