Prawn Saganaki with Feta and Olives | SheerLuxe

Ingredients

• 300g of shell-on medium prawns, fresh or frozen (defrosted if frozen)
• 2 tbsp of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, sliced into thin slivers
• 2 bay leaves
• 1-2 sprigs of thyme
• 150ml of ouzo
• 200g (7oz) teardrop or cherry tomatoes, halved
• 270g of tomato passata (sieved tomatoes)
• 50ml of warm water
• 70g of Kalamata olives, pitted
• 60g of feta, crumbled
• Sea salt & freshly ground black pepper
• Extra virgin olive oil, to serve