King prawns, peppers, ouzo and feta: an instant taste of Greece in every bite. Close your eyes and you could almost be on holiday…
SERVES 4 AS A LIGHT LUNCH, WITH A FEW GREEN LEAVES
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
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.
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Our 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 whsmith.co.uk and enter the code YOUOLIVE at the checkout. Book number: 9781472271877. For terms and conditions, see whsmith.co.uk/terms.