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. Recipe Ingredients5 Tbsp. canola oil2 lbs. large prawns, peeled and deveined3 Tbsp. garlic, minced1 medium red onion, diced small1½ tsp. dry mustard1 Tbsp. dry oregano¼ C. white wine¼ C. fish or chicken stock3 Tbsp extra-virgin olive oilKosher saltFreshly ground black pepper8 pieces sourdough bread, sliced (toasted or grilled)¾ C. feta cheese, crumbled½ C. parsley, coarsely chopped1 C. fresh tomato, seeded and diced medium InstructionsIn 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. YieldServes 8 as an appetizer
