- 3 tbsp extra virgin olive oil
- ½ brown onion, diced
- 2 cloves garlic, chopped
- 1 clove star anise
- 30mL Ouzo
- 4 ripe tomatoes, roughly diced
- 1 tbsp fresh tarragon, chopped
- 100mL thickened cream
- 8 prawns, shelled and deveined
- 100g crumbled Dodoni feta
- Picked tarragon leaves, for garnish
In a 28cm Tan-ium Saute Pan, sweat off onions, garlic, and star anise in half of the extra virgin olive oil until soft.
Deglaze pan with ouzo, then add the tomatoes and tarragon.
Cover pan with lid and simmer for 10 minutes. Remove the lid, add cream and bring to a boil.
Remove from the heat, blend with a stick blender until smooth, and season to taste.
Preheat oven to 220°C fan forced.
Heat a 24cm Tan-ium Fry Pan over a medium to high heat. Add the remaining extra virgin olive oil and cook the prawns for 1 minute.
Remove from the heat and turn the prawns over.
Spoon sauce over the prawns, sprinkle with crumbled feta and bake for 8 minutes, or until feta starts to turn a golden brown.
Serve with some freshly torn tarragon over the top.