Prawns Spyros
Over a year ago
2,124 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
Mediterranean memories...
Method
-
1
Place the tomatoes in a bowl and pour over boiling water to cover. Leave for 1-2 minutes, then drain, cut a cross in the stem end of each tomato, and peel off the skins. Halve, deseed and chop the flesh. Place in a saucepan and season with salt, pepper and sugar. Add 1 tablespoon of the olive oil and the Tabasco. Cook over a very low heat for 5 minutes.
Heat the remaining olive oil in another saucepan. Add the prawns, sprinkle with the oregano and season with salt and pepper. Cook over high heat, stirring frequently, for 2 minutes. Transfer to serving dish and keep warm.
Pour the creme fraiche into the saucepan and add the diced feta and tomatoes. Mix well and cook for a few seconds until heated through, then pour over the prawns.
Heat the ouzo or Pernod in a small saucepan or large ladle. At the table, pour the ouzo over the prawns and flambe them. You can accompany the prawns with a dish of steamed rice if you like. In that case, cook the rice before you cook the prawns.
Enjoy your meal!
Chef's Tips
Ouzo is a clear, aniseed-flavoured Greek spirit, usually served as an aperitif. If it is unavailable, use Pernod or a pastis, such as Ricard.
Similar Recipes
View all similar
Comments (0)