Colassal Prawns Recipe

Inspired by Ouzo Bay

Time45m

Serves4

kefalograviera cheese, tomato, yukon gold potatoes, greek olives, herbs, flambéed table-side

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Ingredients

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1
Prepare the Potatoes
Peel and cut the Yukon Gold potatoes into wedges. Boil them in salted water for about 10 minutes until slightly tender but still firm. Drain and set aside.
2
Prepare the Prawns
Clean the colossal prawns by removing the shells and deveining them. Pat them dry with a paper towel.
3
Chop the Herbs
Finely chop the fresh oregano and parsley. Set aside.
4
Prepare the Cheese
Grate or slice the kefalograviera cheese into thin pieces.

5
Sauté the Potatoes
In a large skillet, heat some olive oil over medium heat. Add the boiled potato wedges and sauté until golden brown and crispy on all sides, about 5-7 minutes.
6
Cook the Prawns
Push the potatoes to the side of the skillet, increase the heat to high, and add the prawns. Sprinkle with salt, black pepper, oregano, and parsley. Cook for 3-4 minutes until prawns are pink and opaque.
7
Add the Cheese
Sprinkle the grated kefalograviera cheese over the prawns and potatoes. Allow it to melt for 1-2 minutes.
8
Flambé the Dish
Carefully add the ouzo or brandy to the pan. Using a long lighter or match, ignite the alcohol to flambé. Stand back and let the flames subside as the alcohol burns off.

9
Plate the Dish
Transfer the prawns and potatoes onto a serving platter. Garnish with Greek olives and additional herbs if desired. Serve hot.