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Drunken Prawns

Drunken Prawns

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500 g Prawns from one of the Blue Island Fish Markets
1 green pepper
1 onion, thinly sliced
3 cloves garlic
2 medium size tomatoes
1 teaspoon granulated sugar
3 tablespoons olive oil plus some extra for brushing
1 star anise
1 tablespoon tomato purée
40 ml Ouzo
1/2 bunch basil
200 g Feta cheese (100 g + 100 g)
Fresh oregano

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Drunken Prawns

  • Main Course
  • Snack / Appetisers
Cooking Methods:
  • Portions: 2
  • Μέτρια




Preheat the oven to 200°C (fan).

Cut the pepper in half. Remove the seeds and white pieces and then chop finely. Dice the onion into small cubes and finely chop the garlic. Grate the tomatoes into a bowl, using the coarse part of the grater. Only the flesh of the tomatoes is needed, discard the skins. Add the sugar and stir.

Heat a frying pan over a very high heat. Clean the prawns, remove their intestines and shells while keeping the head and tail. (The prawns can be cleaned at one of the Blue Island Fish Markets). Sprinkle the prawns with a little olive oil and season them with salt and pepper. As soon as the pan is hot, add the prawns and sauté for 1 minute, turning them to get golden brown on both sides. Once ready, put them on a plate and set aside.

Put a little more olive oil in the same frying pan, add the onion, pepper, garlic, salt, pepper and star anise. Sauté until caramelized. Add the tomato purée and stir. Add the Ouzo and wait until it douses. Add the tomatoes and bring to the boil. Transfer to an ovenproof dish. Finely chop the basil and add half of it to the dish. Add some fresh oregano and crumble 100 g Feta over it. Lay the prawns carefully into the sauce. Apply gentle hand pressure so that they cook with the sauce. Crumble the remaining 100 g Feta over the top, sprinkle with the rest of the basil, some oregano and some olive oil.

Bake for 20 minutes.

Tip: Season the prawns with salt and pepper before cooking because this will keep them juicy and not let them dry out.

Bon appétit!



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