GR
EN
lemon prawns with thyme, halloumi and carob rusks
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THE EXPERIENCE
THE EXPERIENCE
traditional
contemporary
Level of difficulty
Time needed
20 minutes
INGREDIENTS
80 ml olive oil
1 onion, chopped
2 garlic cloves, minced
1 red pepper, in stripes
1 yellow pepper, in stripes
salt
freshly ground pepper
500 gr. prawns, with the shells on
40 ml ouzo
juice from 1 lemon
zest from 1 lemon
½ tsp thyme
225 gr. DODONI Halloumi
4-5 carob rusks, broken in large pieces
PREPARATION 
Wash and chop the vegetables. Put the prawns in a strainer, until you cook them.
EXECUTION 
Heat the olive oil in a deep frying pan. Sauté the onion for 2-3 minutes, until it turns soft. Add the garlic and sauté for a minute until it releases its aroma. Add the peppers, salt and freshly ground pepper and sauté the vegetables for 5-6 minutes, until they soften. Add the prawns, a bit more salt and pepper and sauté for another 2-3 minutes. Deglaze the pan with the ouzo and wait for the alcohol to evaporate. Add the lemon juice and zest and sprinkle with the thyme. Stir well. Add the DODONI Halloumi and stir so that it’s well incorporated and cooked. Remove from the heat and serve on a plate with the broken carob rusks, which will absorb the sauce.
