Pan-Roasted Prawns in Tomato, Basil and Feta Sauce

INGREDIENTS

• 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

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.