Tiger Prawns

Tiger Prawns with Garlic, Tomato and Feta Cheese


Type of Dish Main Course


  • 800 g (2 lbs) raw peeled tiger prawns (size 16-20)
  • 30 ml (2 Tbsp) extra virgin olive oil
  • 3 large tomatoes (skinned, deseeded and chopped)
  • ½ large onion (fine dice)
  • 2 cloves garlic (crushed)
  • 15 ml (1 Tbsp) ouzo
  • 15 g (1 Tbsp) parsley (chopped)
  • 50 g (3 Tbsp) feta cheese (crumbled)
  • to taste sea salt
  • to taste to taste black pepper (freshly ground)


  1. Season prawns with salt and pepper, sauté briefly with 1 Tbsp of olive oil on high flame for 1 ½ to 2 minutes. Remove from pan and set aside on a tray.
  2. Add one Tbsp of olive oil, onion and garlic to the same pan. Cook until the onion is soft (about 5 minutes). Add tomato, reduce heat and simmer for 5 to 6 minutes.
  3. Return the prawns to the pan cook for 2 minutes. Add the ouzo and parsley, tranfer all the a gratin dish and top with the crumbled feta cheese. Place under a preheated salamander (broiler) and cook for 2 to 3 minutes on high.
  4. Serve with steamed rice, crusty bread, mixed leaf salad and a glass of cold dry white wine. If you prefer you could also pair this with a glass of ouzo.

Further Information

Yield 4

Preparation Time is approxmiately 40 minutes.

Cooking Time is approxmiately 20 minutes.

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