A few years ago, I was approached by an American cooking website to be a food-recipe analyst. I accepted the position with enthusiasm and while I no longer work with them, it was a great experience. It was an opportunity for me to try something different. Once, I received a box filled with jarred sauce, seasonings and other food items along with recipes to try. One recipe in particular intrigued me and sure enough, it was delicious!
After, I made it several times it became a regular item on our menu. Although there were no preservatives in the jarred sauce, I had a problem with it… I had to buy the jar each time I wanted to make it. The solution was to make my own sauce recipe!
I found out that this recipe is a staple in Greece and it is a popular appetizer they like to serve. I prefer to enjoy it as a main course. It is light, amazingly flavorful, easy to make and served with crusty bread, this meal is very satisfying! You won’t feel “stuffed” after eating it – you’ll feel just right!
This dish is one of my favorite summer recipes although I make it all year round. I like to sip a nice crisp Sauvignon Blanc with it and truly savor every bite…!
- 1 tbsp. olive oil
- 1-2 cup red onion, finely chopped
- 3 large cloves garlic, pressed
- 1/8 tsp. red pepper flakes, or to taste
- 1 large Roma tomato, seeded and finely chopped
- 2 tbsp. tomato paste *SEE FOOTNOTE
- 2 ounces black olives, chopped
- 1/4 cup dry white wine
- 1 (14 oz.) can pasta tomato sauce, such as Prego Original
- 1/2 tsp. basil
- 3 tbsp. ouzo
- Freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 pinch ground Himalayan sea salt
- 1 tsp. white sugar
- 12-16 large prawns, deveined and peeled
- 1/2 cup feta cheese, crumbled
- 2 tbsp. fresh parsley, chopped
- Fresh crusty bread
FOOTNOTE: When using only a small amount of tomato paste, don't throw the rest out and use this kitchen trick instead: http://clubfoody.com/tips-tricks/tomato-paste-leftovers/