Prawn Saganaki. Came across a post by Mr. Ottolenghi enjoying this dish while holidaying in Greece. Couldn’t join him because of prior commitments 😂 however, the friendly folks at @177milkstreet were kind enough to share a recipe. Fried off some sliced onion and garlic in olive oil till translucent. Instead of fennel and white wine, I poured in a good measure of Pernod, followed by a can of drained and chopped tomatoes. In the few minutes that the tomatoes were cooking down, fried jumbo prawns in olive oil and reserved. Once the sauce was done, added a couple of tablespoons of fresh oregano, generous amounts of pepper and a handful of grated cheddar and mozeralla, instead of feta, as there was none in the fridge. All that was left to be done was to mix the fried prawns with the sauce, bring everything up the heat and serve. Made a rather excellent. quick and heathy mid week supper. Cooking along @cookinglikeimeanit and @katysconstantlycooking for this month’s #milkstreetcookalong and also a post for #fridayisforfishtoo hosted by the lovely @ronckenjoy ... #icookedottolenghi #milkstreetcookalong #saganaki #greekfood #milkstreettuesdaynights #milkstreet #milkstreetrecipes #lowcarb