Transport yourself to Corfu with every mouthful of this recipe. Prawns are grilled, then added to a rich, chilli, Pernod laced tomato sauce, topped with creamy feta and olive oil.
INGREDIENTS Serves 4 as a starter
METHOD
Put the oil and garlic, and place over a medium heat. As soon as it begins to sizzle add the onion and chilli and cook gently till soft. Add the chopped tomatoes and two tablespoons of Pernod and simmer for 10 minutes until thickened.
Pre Heat up your grill.
Peel the prawns leave the tail segment on. Place in a bowl and toss with the remaining Pernod. Season. Set aside for 5 minutes.
Thread the prawns on to skewers, brush lightly with olive oil and grill for 1 and half minutes on each side.
Stir half the feta into the tomato sauce, add the fennel and spoon into 4 individual serving bowls. Peel the prawns off the skewers and place on top of the sauce. Sprinkle with the remaining Feta, and garnish with more fennel.
Serve hot with crusty bread, or toasted sour dough and olive oil.
Original recipe Mediterranean escapes Rick Stein.
hey zaddys these were pretty gooood but not as good as my jusces