King prawns, peppers, ouzo and feta

SERVES 4 AS A LIGHT LUNCH, WITH A FEW GREEN LEAVES  

18 peeled and cleaned raw

king prawns

5 tbsp extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

3 spring onions, chopped

2 peppers (1 red, 1 green), deseeded and chopped into small dice

1 red chilli, deseeded and finely chopped

5 medium tomatoes (I prefer to buy them on the vine), skinned, deseeded and chopped

1 tsp caster sugar

a pinch of dried oregano

50ml ouzo

250g feta cheese, crumbled

2 tbsp chopped fresh parsley

•  Season the prawns with salt and pepper, and put to one side.

•  Heat a couple of tablespoons of oil in a sauté pan, then add the onion and cook for a minute or two over a medium heat. Add the garlic, spring onions, peppers and as much chilli as you wish, then cook for a couple of minutes more. Add the tomatoes, season, then add the sugar and dried oregano. Cover the pan and cook for 10-15 minutes.

•  Meanwhile, heat another couple of tablespoons of oil in a separate frying pan and cook the prawns for a minute on each side. Pour over the ouzo and continue cooking for a minute or so to evaporate the alcohol.

• Transfer the prawns to the sauté pan, sprinkle over the feta, then cover the pan and continue cooking for another 5 minutes – don’t overcook the prawns.

•  Sprinkle with the remaining tablespoon of oil and the chopped parsley, and serve.