Prawn Saganaki with Ouzo and Dill

Ingredients

• 600 g raw king prawns, peeled
• 400 g tinned chopped tomatoes
• 150 g feta cheese
• 60 ml ouzo
• 1 onion
• 3 clove garlic cloves
• 20 g fresh dill
• 2 tbsp olive oil
• 0.5 tsp chilli flakes

Method

1. 1

   Finely dice the onion and crush the garlic. Heat the olive oil in a wide ovenproof frying pan over a medium heat and soften the onion for 5 minutes.

2. 2

   Add the garlic and chilli flakes and cook for 1 minute, then pour in the ouzo and let it bubble for 30 seconds.

3. 3

   Stir in the chopped tomatoes, season well, and simmer for 10 minutes until slightly thickened.

4. 4

   Preheat the grill to high. Add the prawns to the tomato sauce, crumble the feta over the top, and place the pan under the grill for 5–6 minutes until the prawns are pink and the feta is golden.

5. 5

   Scatter with fresh dill and serve immediately with warm flatbreads or crusty bread.