Pan-Roasted Prawns in Tomato, Basil and Feta Sauce


  • 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.

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