This dish is definitely one for the seafood lovers - ideally enjoyed on a tranquil Greek beach with a little ouzo or crisp Greek white - and don't forget the sound of some bouzouki in the background!
However, if you don't happen to have a Greek beach to hand, don't despair - this dish is really perfect to be served anywhere in the spring and summer time. In fact, it even adapts rather well to the cooler months. There is generous amount of garlic, a little chilli and good splosh of ouzo and it all marries perfectly with some freshly chopped dill and lemon zest. Best of all, it is super quick to make - giving you much more time to linger over that crisp white wine and mop up the sauce with some good quality rustic bread or sourdough.
Greek style garlic prawns (γαρίδες με σκόρδο)
4 garlic cloves, sliced
Very small pinch of Greek saffron threads
1 small red chilli, chopped
12 green prawns, shelled, tails intact
pinch of salt
2 tbsp of ouzo
1 tbsp of fresh lemon zest
1 tomato, peeled, de-seeded & finely chopped
2 tsp chopped fresh dill
1. Pour oil into a small frying pan to about 1.5 cm deep. Heat over medium–high heat. Add the tomatoes and saffron, cook for a few minutes.
2. Then add the garlic, chilli and prawns, they should start sizzling immediately. Cook for 15 seconds then turn the prawns over. Add the salt, ouzo, lemon zest and dill, then serve straightaway.