• Shrimp stew (One World Kitchen)Source: One World Kitchen

This dish will have you wondering why you don't eat feta with prawns more often!






Skill level

Average: 2.4 (5 votes)


  • 3 tbsp (60 ml) olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, minced
  • 14 large prawns, peeled and deveined
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ cup ouzo
  • 1 ½ cups (375 ml) chopped tomatoes
  • 100 g feta cheese, cut into cubes, plus extra to serve
  • 1 tbsp parsley, finely chopped, to garnish


To serve

  • Rustic bread

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat olive oil in skillet. Add red onion and garlic and fry until soft. Add shrimp, oregano, salt and pepper, and cook 1 minute.
  2. Deglaze with the ouzo (Note: pan will flame up so be careful). Cover pan with lid to put out flame.
  3. Add tomatoes to the skillet and simmer until reduced. Add feta, remove from heat and stir.
  4. Top with minced parsley and reserved feta.
  5. Serve hot with slices of rustic bread.