Another of my favorite prawn starter, is the "Prawn Saganaki" a Greek delicacy...
Have not been to Greece, but had this several times in some authentic Greek restaurants in Goa.
Though traditionally the Greek Ouzo (Greek drink) is added to it, but after a little bit of research I realized it smells/tastes of aniseed so added ground aniseed.
Anyway with or without Ouzo this dish tastes great...
Ingredients:
Fresh prawns - 250 grams - cleaned an deveined
Olive oil - 1/4 cup
Red Onion - 1 - finely diced
Garlic - 2 cloves - finely minced
Fresh red chili - 1- finely chopped
large green chilli - 1 finely sliced
2-3 tsp - ground aniseed ( or 2-3 tbsp ouzo for the traditional recipe)
Tomatoes - 2 large - pureed in a blender
Parsley - 1/4 cup - chopped
salt and pepper for seasoning
Feta cheese - 100 gms
Method:
Heat the olive oil on a medium heat in a large deep frying pan. Once heated through add the onion, garlic and chilis. Allow the mixture to soften and become translucent after a few mins.
Add the prawns and saute gently for a few mins.
Add the ground aniseed (or Ouzo), tomato puree, parsley, salt and pepper and allow the mixture to come to a boil. Once it reaches boiling point turn the temperature down to a medium-low simmer. Cook for 10 mins.
Transfer the prawn saganaki mixture to oven safe ceramic or glass bowls and crumble the feta on top. Place under a hot grill until the feta melts and oozes into the sauce.
Serve with home made garlic bread.
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