Serves 4 as a light lunch with a few green leaves.
A wonderful staple in the summer months usually served as a starter or one of many dishes to share. You can compliment the flavour of ouzo by adding chopped fresh fennel (at the same time as the onions), fennel seeds or star anise to flavour the tomato sauce with.
Definitely some crusty bread required for all that delicious sauce!
Ingredients
- 12 peeled and cleaned tiger prawns or 250g raw king prawns
- 50ml virgin olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 1 red chilli seeded and finely chopped
- 3 spring onions
- 2 green peppers
- 5 medium sized tomatoes (I prefer to buy on the vine)
- 50 ml of ouzo
- Salt & Pepper
- A tsp of sugar
- 250g of feta cheese
- A pinch of dried oregano
- 2 tbsp of chopped parsley
Method
Clean and wash the prawns, pat dry and season with salt and pepper. Keep to the side.
Bring a saucepan of water to the boil, add the tomatoes which you have scored a cross on top and bottom and leave for 30 seconds to loosen their skin. Drain and rinse under cold water to stop them cooking. Cut the tomatoes open, remove the seeds and chop in small dice. Cut the green pepper open, remove the seeds and cut in small dice too.
Heat a couple of tbsp of the oil in a saute pan. Add the onion and cook for a minute or two over medium heat. Add the garlic, the spring onion, the green peppers and the chilli to taste and continue for a couple of minutes more. Add the tomatoes, season, add the sugar and oregano. Cover the pan and cook for 10 minutes.
In a separate frying pan, add a couple of tbsp of olive oil and when hot add the prawns cooking for a minute on each side. Pour the ouzo over them and continue cooking for a minute or so to lose the alcohol.
Transfer the prawns to the saute pan, sprinkle the feta over them, cover the pan and continue cooking for another 5-7 minutes. Do not overcook the prawns or their meat will toughen.
Sprinkle with the remaining olive oil and the chopped parsley and serve.