Prawn Saganaki
Cook Time 15 minutes
Servings 4
Ingredients
2 tbsp extra virgin olive oil, plus extra to serve
12 green prawns, deveined and tail intact
30ml Ouzo or Pernod
½ onion, finely chopped
1 x 400g can Rich & Thick tomatoes (Basil & Garlic)
50g Greek feta
Pita, to serve
Method
Heat half of the oil in a pan over high heat. Add the prawns and seal for a few seconds on each side. Add ouzo and cook off the alcohol. Remove and set aside on a plate.
Add remaining oil and onion and sauté until soft then add the tomatoes and bring to the boil. Return the prawns and simmer for 1 minute being careful not to overcook the prawns. Garnish with feta, a little extra oil and serve with pita.