Ingredients
- 1 kg prawns, thawed, peeled and head and tails off
- 3 tbsp olive oil
- 1 onion, thinly sliced
- 2 cloves garlic, crushed
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1/2 tsp chili flakes
- 6 medium tomatoes, diced
- 1/2 cup Ouzo (*or 3 small bottles of Sambucca)
- 1/2 cup fresh basil, chopped
- 1 tsp oregano
- 1 tsp pepper
- 1 tsp salt
- Juice from 1 lemon
- 1/2 cup goat feta cheese crumbled
- 1 cup saganaki cheese, grated (can substitute oaxca or mozzarella cheese)
- Pita and olives to serve alongside
Preparation
Step 1
Heat oil in oven proof wok or saute pan. Add onion, garlic, red and yellow peppers and saute until just soft, about 5 minutes. Add chili flakes and tomatoes and saute for another 2-3 minutes. Add Ouzo and cook until slightly reduced and thick, about 10 minutes. Add basil, oregano, pepper, salt and lemon juice and stir to combine. Place prawns in sauce, stir to just combine and mix in the crumbled feta. Top with grated saganaki (can be made to this point on the date of serving and refrigerated until ready to heat and serve). Place pan in a 350F oven for 15-20 minutes or until prawns have turned pink and cheese is slightly melted. Remove from oven, set on a cutting board and serve right out of the baking dish surrounded by warm pita bread and kalamata olives.
*Use 2 small bottles of Sambucca, pour third bottle over just prior to cooking).