Irini Tzortzoglou’s king prawns, peppers, ouzo and feta

King prawns, peppers, ouzo and feta: an instant taste of Greece in every bite. Close your eyes and you could almost be on holiday…

king prawns, peppers, ouzo and feta
David Loftus


18 peeled and cleaned raw king prawns
5 tbsp extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
3 spring onions, chopped
2 peppers (1 red, 1 green), deseeded and chopped into small dice
1 red chilli, deseeded and finely chopped
5 medium tomatoes (I prefer to buy them on the vine), skinned, deseeded and chopped
1 tsp caster sugar
a pinch of dried oregano
50ml ouzo
250g feta cheese, crumbled
2 tbsp chopped fresh parsley

1. Season the prawns with salt and pepper, and put to one side.

2. Heat a couple of tablespoons of oil in a sauté pan, then add the onion and cook for a minute or two over a medium heat. Add the garlic, spring onions, peppers and as much chilli as you wish, then cook for a couple of minutes more. Add the tomatoes, season, then add the sugar and dried oregano. Cover the pan and cook for 10-15 minutes.

3. Meanwhile, heat another couple of tablespoons of oil in a separate frying pan and cook the prawns for a minute on each side. Pour over the ouzo and continue cooking for a minute or so to evaporate the alcohol.

4. Transfer the prawns to the sauté pan, sprinkle over the feta, then cover the pan and continue cooking for  another 5 minutes – don’t overcook the prawns.

5, Sprinkle with the remaining tablespoon of oil and the chopped parsley, and serve.

Buy the book with £8 off

under the olive tree cookbookOur recipes are from Under the Olive Tree by Irini Tzortzoglou, which will be published by Headline on 23 July, price £25. To order a copy for £16.99 until 2 August go to and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see