Garides (Prawn) Saganaki

INGREDIENTS
1 chopped brown onion
2 grated garlic cloves
150g berry, grape or cherry tomatoes
1 teaspoon chilli flakes (optional)
1 tin of whole plum tomatoes
2 teaspoons dried oregano
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
500g raw prawns, shelled and deveined with heads and tails on 2 tablespoons ouzo
125g feta
2 tablespoons chopped fresh parsley

DIRECTIONS

Start by preheating the oven to 200C. Place a large pan on medium-high heat and add enough olive oil to cover the base.

Saute the onions, stirring often until soft and caramelised. Add the grated garlic and stir for a couple of minutes until fragrant.

Stir in the cherry tomatoes, plum tomatoes, half a can of water, herbs and seasoning. Simmer on medium heat, stirring regularly, until the sauce has thickened and darkened. Add the ouzo and cook for 5-10 minutes more until the alcohol has evaporated.

Stir in the prawns and transfer to an oven-baked dish.

Crumble with feta and bake for 15 minutes, until the prawns are cooked and the feta has melted. Remove from the oven and sprinkle with fresh parsley.