From Debbra Mikaelsen | Images by Philip Solman
Plump, sweet, and luscious spot prawns are just one of many reasons to be proud of (and excited about) our region’s bounty. While exquisite in this dish, they’re so flavourful that we also encourage you to try them prepared simply. Grill them on skewers, boil them briefly with a bit of salt, or pan-fry in olive oil.
Serves 4 as an appetizer or 2 as a main course
- 2 Tbsp (30mL) extra virgin olive oil
- 2 cloves garlic, minced
- 2 large tomatoes, chopped (about 1½ cups or 375mL)
- ½ tsp (2mL) sea salt
- ½ tsp (2mL) sugar
- 1 lb (450g) spot prawns, cleaned and shelled (tails on)
- 1½ Tbsp (22mL) ouzo
- generous 2 Tbsp (30 to 40mL) crumbled feta
- 1 lemon, quartered
Pour oil into skillet, add garlic, and turn heat to medium-low. Within a minute or two a garlicky aroma should start to whisper “I’m ready.” Add the tomatoes, salt, and sugar. Bring briefly to boil, simmer for five minutes or so to let tomatoes soften, then add the prawns. Cook only until they turn pink and start to curl, then add the ouzo and feta. Heat through and serve with lemon wedges and crusty bread to mop up the sauce.