← Nouns Cooking · Greek

Ingredients

• 500 g large raw prawns, peeled with tails left on
• 5 tbsp extra virgin olive oil
• 1 Red onion, finely chopped
• 3 cloves Garlic, chopped
• 4 ripe tomatoes (or 1 tin chopped tomatoes), finely chopped
• 1 pinch Chilli flakes
• 1 tsp Dried oregano
• 1 pinch Sugar
• 50 ml Ouzo (optional)
• 200 g Feta, crumbled
• 2 tbsp parsley or dill, chopped
• salt and black pepper

Method

1. Heat 3 tbsp of the oil in a wide frying pan over medium heat. Cook the onion for 5 min until soft, then add the garlic and chilli for 1 minute.
2. Add the tomatoes, oregano and sugar with a pinch of salt and simmer for 8–10 min, until thick and saucy.
3. Meanwhile, heat the rest of the oil in another pan over high heat and sear the prawns for 1 minute on each side, until just pink. If using ouzo, pour it in and let it bubble for 30 seconds (stand back, it may flare).
4. Tip the prawns and their juices into the tomato sauce and scatter over the feta. Cook for 2–3 min, until the prawns are opaque all the way through and the feta starts to melt. You can also slide it under a hot grill for 2 min to brown the cheese.
5. Sprinkle with herbs and pepper and serve straight away with crusty bread or rice.

Tips

• Ouzo contains alcohol, and only some of it cooks off in 30 seconds; leave it out for an alcohol-free version.
• Do not overcook the prawns: they go rubbery fast and keep cooking in the hot sauce.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Dimitra's Dishes