Prawns Family friendly

Pan-roasted prawns in tomato, basil and feta sauce

Name: Pan-roasted prawns in tomato, basil and feta sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 80ml olive oil; 1 leek (white part only), chopped; 5 eschalots, chopped; 4 garlic cloves, thinly sliced; 1kg large green prawns, peeled (heads and tails intact), deveined; 80ml ouzo; 95g tomato paste; 250g Greek feta, crumbled; Basil leaves, chopped flat-leaf parsley leaves and crusty bread, to serve

1 rating

10m

15m

Pan-roasted prawns in tomato, basil and feta sauce

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by Rick Stein

Chef, author, TV presenter

Jan 20, 2017

An super-healthy and easy seafood recipe you can enjoy eating alfresco during the summer months.

1/3 cup (80ml) extra virgin olive oil
1 leek (white part only), chopped
5 eschalots, chopped
4 garlic cloves, thinly sliced
1kg large green prawns, peeled (heads and tails intact), deveined
1/3 cup (80ml) ouzo
1/3 cup (95g) tomato paste
250g Greek feta, crumbled
Basil leaves, chopped flat-leaf parsley leaves and crusty bread, to serve

Method

1.

Heat the oil in a frypan with a lid over medium heat. Add the leek, eschalot and garlic, and cook, stirring occasionally, for 4-5 minutes until leek is soft.
2.

Add prawns and cook, turning, for a further 1 minute or until starting to colour. Increase heat to high, then add ouzo and bring to the boil.
3.

Combine the tomato paste with 1/3 cup (80ml) water in a small bowl, then add to the frypan. Cook, covered, for a further 2-3 minutes until reduced slightly. Top with feta and herbs, and serve with bread.