Ouzo is a licorice-flavoured spirit. Pastis or Sambuca can be substituted if ouzo isn’t available.
Ingredients
- Fresh or Frozen Shrimp 12 large
- Ouzo ¼ cup
- Olive Oil 2 Tbs
- Onion 1 small, chopped
- Garlic 1 clove, chopped
- Fennel Seeds 1 tsp
- Tomato 1 large, chopped
- Red Wine Vinegar 2 Tbs
- Tomato Paste 2 Tbs
- Dried Oregano 1 tsp
- Chile Flakes 1 tsp
- Feta Cheese 150 g, crumbled
- Fresh Parsley chopped, ¼ cup
- Salt & Freshly Ground Black Pepper to taste
Cook It
- Peel the prawns leaving the tails on. Place in a bowl with the ouzo and set aside.
- Heat the olive oil in a large skillet and sauté the onion until softened and translucent.
- Add the garlic and fennel seeds and sauté for another minute.
- Add the tomato, vinegar, tomato paste oregano and chile flakes and cook until the tomato is soft.
- Stir in the feta cheese and parsley then add the prawns and ouzo to the pan.
- Toss to coat the prawns with the sauce and cook just until the prawns are opaque and cooked through, about five minutes.
- Season to taste with salt and pepper and serve, garnished with more crumbled feta and parsley.
