Prawns, Ouzo and Feta
There are more uses for feta than Greek salad, here is one that combines terrific ingredients to produce an even easier dish that can be prepared in less than 30 minutes.
Ingredients:
4 tbsp. good olive oil
1 large yellow onion, diced
3 large garlic cloves, minced
3 cups crushed Italian tomatoes, canned are the best, juice included
1/2 cup Ouzo or Pernod
1 pound 26/30 shelled raw prawns, (leave the tail shell intact)
2 tsp. dried greek oregano
2 tbsp. finely chopped parsley
200 grams feta cheese, crumbled
Sea salt to taste
fresh Tellicherry pepper to taste
3 green onions, sliced thin, for garnish
Method: 1. Heat the oil in a large paella pan, add the onion and sauté for about 3 minutes. Add the garlic and continue to cook for another 4 minutes. Stir in the tomatoes, oregano, parsley, sea salt and pepper. Simmer for about 15 minutes uncovered or until the tomato mixture begins to thicken.
2. Add the prawns and ouzo, simmer for 5 minutes, the prawns will begin to turn pink.
3. Evenly distribute the feta over top. Preheat the oven to broil, slide the dish under the broiler and watch carefully, broil just until the cheese is golden brown and bubbly.
4. Garnish with the sliced scallion, (green onion).
Serves 6.
