Sautéed Prawns with Greek Salsa

Serves 4-6


  • 4 ripe Roma tomatoes, diced
  • 2 tablespoons chopped fresh oregano, divided
  • 1/4 pound feta cheese, crumbled
  • 2 teaspoons lemon juice, divided
  • 1 teaspoon red wine vinegar
  • 1 teaspoon minced garlic
  • 2 pounds large prawns, peeled and deveined
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper


In a mixing bowl, combine tomatoes, 1 tablespoon oregano, feta, 1 teaspoon lemon juice, vinegar and garlic. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour.
In a separate bowl, combine prawns with olive oil and remaining oregano and lemon juice. Season with salt and pepper. Lightly coat a large, non-stick sauté pan with olive oil and heat over medium-high heat. Add shrimp and marinade and cook until prawns are pink and opaque, about 3-4 minutes. Remove from heat and toss with salsa. Serve warm or chilled.

Recipe from Central Market Mill Creek - Culinary Resource Center
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