Prawns with Feta and Ouzo

Name: Prawns with Feta and Ouzo
Yield: Serves 4–6
Cuisine: Greek
Ingredients: 4 tbsp. olive oil; 250 g onions, chopped; 4 cloves of garlic, chopped; 4 tbsp. retsina or white wine; 4 tbsp. retsina or white wine; 1 heaped tbsp. tomato purée; 2 x 400 g cans chopped tomatoes; 1 tbsp. freshly chopped dill; 1 kg fresh raw tiger prawns, butterflied; 150 g feta cheese, cubed; 4 tbsp. ouzo; Sea salt and freshly ground black pepper, to taste; 1 lemon, cut into wedges; Sea salt and freshly ground black pepper, to taste

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

Finger-licking tiger prawns cooked in ouzo with softened feta cheese all in a rich thick tomato sauce. A little goes a long way when served Meze-style.

Delicious too as a main meal eaten with a Greek salad and crusty bread.

Ingredients

4 tbsp. olive oil

Europe
Greece
Main course
Pescatarian
Gluten-free
Mediterranean

Method

Heat 2 tbsp. olive oil in a large frying pan. Gently cook the onions for 10 minutes or until softened but not coloured. Add the garlic, retsina, tomato purée, chopped tomatoes and 100ml water. Season with salt and pepper, cover and simmer for 30 minutes.
Cool