Freemark Abbey Napa Valley Sauvignon Blanc


Freemark Abbey

Greek Style Prawns

These Greek Style Prawns make the perfect fresh and flavorful summer appetizer and put to excellent use a bountiful backyard tomato harvest.



5 Tbsp. canola oil
2 lbs. large prawns, peeled and deveined
3 Tbsp. garlic, minced
1 medium red onion, diced small
1½ tsp. dry mustard
1 Tbsp. dry oregano
¼ C. white wine
¼ C. fish or chicken stock
3 Tbsp extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 pieces sourdough bread, sliced (toasted or grilled)
¾ C. feta cheese, crumbled
½ C. parsley, coarsely chopped
1 C. fresh tomato, seeded and diced medium


In a large skillet over high heat, add 3 Tbsp. canola oil. Heat oil for 1 minute. Sear prawns on one side and remove from pan. Set aside.

Reduce heat to medium-high and add remaining canola oil. Sauté garlic, red onion, dry mustard, and dry oregano until onions are tender. Deglaze the pan with wine and reduce. Add fish stock and olive oil and bring the mixture to a boil. Add prawns, cook for 2 minutes and remove pan from heat. Season to taste. 

To serve: Place one slice of grilled bread on an appetizer plate. Spoon prawns mixture on top of bread and garnish with feta, diced tomato and parsley. This flavorful dish would pair beautifully with a variety of white wines. We recommend serving al fresco with a chilled Chardonnay, Viognier, or Sauvignon Blanc.

Greek Style Prawns



Serves 8 as an appetizer