Ouzo-Kissed Prawn Saganaki with Fennel
This week's recommendation is a vibrant Mediterranean masterpiece that brings the flavors of the Greek coast to your kitchen. The combination of sweet fennel braised in aromatic ouzo with juicy prawns and salty feta creates a sophisticated, multi-layered dinner that is both refreshing and exciting.
Ingredients
- Large raw prawns (peeled, tail on)600 g
- Fennel bulbs (thinly sliced)2 pcs
- Garlic cloves (minced)3 pcs
- Ouzo (or dry white wine)50 ml
- Canned cherry tomatoes400 g
- Feta cheese (crumbled)150 g
- Red chili flakes0.5 tsp
- Fresh dill (chopped)1 handful
- Olive oil2 tbsp
- Crusty sourdough bread1 loaf
Instructions
Heat olive oil in a large skillet over medium heat. Add the sliced fennel and cook for about 6-8 minutes until it starts to soften and caramelize slightly.
Stir in the minced garlic and chili flakes, cooking for 1 minute until fragrant. Pour in the ouzo, letting it bubble and reduce for about 30 seconds to cook off the alcohol while leaving the anise aroma.
Add the canned cherry tomatoes to the pan. Reduce heat to low and simmer for 8-10 minutes until the sauce thickens slightly and the tomatoes begin to burst.
Nestle the prawns into the tomato sauce. Cover the skillet and cook for 3-4 minutes, or until the prawns are pink and opaque. Do not overcook them.
Remove from heat. Crumble the feta cheese over the top and sprinkle with fresh dill. Serve directly from the skillet with warm, crusty bread to soak up the savory juices.
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