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King Prawns with Peppers, Pernod & Feta |
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| Serves 4 |
Prep 20 mins |
Cooking 25 mins |
Easy |
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My rating |
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Ingredients |
16 -18 raw king prawns, peeled and de-veined
50ml extra virgin olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped (optional)
3 spring onions, chopped
1 red & 1 green pepper, deseeded & finely chopped
5 medium tomatoes, skins removed, deseeded and chopped
pinch of dried oregano
1 tsp caster sugar
50ml Pernod or Ouzo
200g feta, crumbled
2 tbsp chopped parsley
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Season the prawns, then set
aside. Heat a little of of the oil in a frying pan over a
medium heat, and cook the onion for 1-2 mins. Add the
garlic, spring onions & the green pepper and cook for a
couple of minutes more. Add the tomatoes, the sugar and
oregano. Season, cover and cook for 10-15 mins.
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Heat a little more of the oil
in a second frying pan, and cook the prawns for a minute,
then flip and cook for another minute. Carefully pour over
the Pernod or ouzo, and continue cooking for a minute or
so until the alcohol has evaporated. Transfer the prawns
to the pan with the tomato mixture. Sprinkle over the
feta, then cover and cook for 5 mins more. Be careful not
to overcook the prawns as they will become tough. Drizzle
with the remaining oil and sprinkle with the parsley to
serve.
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DAILY
DINNERS 
