Grilled Prawns with Tomato and Feta
- 1 1/2 pounds large prawns (21 to 24), shelled and deveined
- 20 cherry tomatoes
- Oil, for brushing the skewers
- Salt and freshly ground black pepper
- Extra-virgin olive oil, for cooking
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1/4 cup white wine
- 2 teaspoons smoked paprika
- Pinch ground cinnamon
- Pinch red chilli flakes
- Honey, for sweetening
- 2 tablespoons finely chopped fresh mint, plus sprigs for garnish
- 1 tablespoon finely chopped fresh oregano
- Finely grated fresh lemon zest
- 8 ounces Greek feta, patted dry and crumbled
- 6 pitta breads, warmed, for serving
- Special equipment: Wooden skewers, soaked in cold water for 2 hours
1. For the prawns: Prepare a charcoal grill for high direct heat. Skewer a few prawns onto 2 skewers so the prawns lay flat. Do the same with the tomatoes. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the prawn skewers to the side.
2. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
3. Grill the prawns until just cooked through and slightly charred, about 1 1/2 minutes each side. Remove the prawns from the skewers and add to the tomato mixture. Toss the prawns just to coat and transfer to a platter. Top the prawns with the feta and mint sprigs and drizzle with olive oil. Serve with the pitas to dip in tomato juices.
Recipe courtesy of Bobby Flay