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Yarithes Yiouvetsi (roasted Prawns With Fresh Tomatoes And Feta Cheese)

  • Yield: 6 servings


  • 12 large prawns in their shells
  • 1/2 cup olive oil
  • 1 medium onion, thinly sliced
  • Salt
  • Freshly ground black pepper
  • 1 pound fresh tomatoes, peeled, seeded and thinly sliced
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh oregano
  • 1 cup dry white wine
  • Fresh Feta cheese


  • Preheat the oven to 400 degrees. Rinse the prawns in cold water and drain. Peel the prawns, leaving the head and tail intact, discarding the shells. Season with salt and pepper. Place the prawns in a large ovenproof baking dish. Heat the olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until translucent, 3 to 4 minutes. Add the tomatoes, garlic, and herbs, and cook, stirring, for 1 minute. Add the wine and bring the mixture to a boil. Reduce to a simmer and cook for 2 minutes. Pour the mixture over the prawns. Sprinkle the top with the cheese. Place in the oven and roast for 8 minutes. Remove from the oven and garnish with parsley.