I had a sabbatical in Greece during 1994 to 1995 and this recipe was given to me by a Greek Chef who had studied under Ferrán Adriá and has since opened a restaurant in Athens. It is a divine appetiser to have with a lovely aromatic oak fermented white wine and warm Pita ...
Serving 6 Meze size portions ...
1 kilo large prawns
Extra virgin olive oil
4 Scallions - fresh and chopped
1 Green Pepper finely chopped
1 Red fresh chili pepper
Freshly ground black pepper to taste
Fresh tomato concasse - 1 cup
2 tblsps Dry Greek white wine or Ouzo
2 tsps Sugar
Parsley finely chopped 1/2 cup
Feta Cheese 220grams or 1/2 pound
Unsalted butter 1 tsp
1) Clean prawns, shell and devein however, leave heads intact. Set aside on ice until ready to use.
2) Heat olive oil and scallions. Then add the garlic and peppers. Sauté for a few minutes until tender. Then add the tomato and bring to a boil. Reduce the heat and simmer until slightly thickened.
3) Add the white wine or the Ouzo. Simmer to cook off the alcohol. Adjust the seasonings and the sugar.
4) Add the prawns to sauce after patting dry. Sauté until coral pink and firm.
5) A few minutes before removing from the heat, add the crumbled Feta and add the butter. Swirl the butter as if to glaze and when Feta begins to melt, serve immediately with Hot Pita Bread and Greek white wine ...