Prawn Saganaki

Cook Time 15 minutes

Servings 4


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


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.


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