Spicy Prawn saganaki with feta and ouzo

Spicy Prawn saganaki with feta and ouzo


Fest Magic non stick frypan with glass lid N28cm – click here

Ingredients for 4

16 large fresh or defrosted prawns in their shells (4 per person)
300 gr. chopped tomatoes (in a carton)
8-12 mini pommodori or cherry tomatoes, sliced in half
1 leek, sliced
2 spring onions, sliced
1 sweet red pointed pepper, sliced
1 green pointed pepper, sliced
¼ fresh chili pepper, very finely chopped or ½ tsp. of chili flakes
1 tbsp. fresh coriander, finely chopped
150 gr. Greek feta in slices
80 ml. ouzo
1-2 star anise
40 ml. Greek virgin olive oil
salt, pepper


1. Preparing the prawns
Shell and de-gut the prawns, keeping half of the heads to one side and marinating the rest in 40ml of the ouzo.

2. Sauté the vegetables
Heat the olive oil in Fest non stick frypan on a low-medium heat and add the leeks, spring onions, peppers, chili flakes, star anise. Sauté for 2 minutes and then add the prawn heads and leave to simmer for about 10 minutes or until the vegetables have softened and sweetened.

3. Add the tomatoes
Tip the chopped tomatoes and mini pommodori or cherry tomatoes into Fest non stick frypan and simmer until the liquid has reduced (about 5 minutes).

4. Time for the feta
Add the slices of feta, turning them over after about 2 minutes before they start melting.

5. Last step of prawns and ouzo
Once the feta slices have been turned over, add all the prawns with their ouzo marinade and cook for 2 minutes on the first side, turn over, leave to simmer for 1 minute and then pour in the rest of the ouzo. Then, remove from the heat, sprinkle the chopped fresh coriander leaves over and season sparingly.


Serve as a starter or light lunch; perfect with a glass of ouzo, chilled white wine or an ice-cold Weiss beer.

Source: Caruso.gr