Friday, April 20, 2012


The nice thing about having two generations posting on K and K is the variety it offers.  Kelsey has more daring tastes and is willing to try different spices. I, the mom, try to fill in with seafood and bbqing as they are hard to cook in Kelsey's small apartment.   But the best bonus for me is sharing in my daughter's passion.  So thanks for following K and K, when we add new followers, it makes Kelsey's day.

So it is time for some seafood......I first had this dish, Prawns Saganaki at a Grey Cup Party ( the Super Bowl of Canadian football for our US and worldwide followers).  It was served as an appetizer with warm pita and it was wonderfully delightful and really was a standout favorite at the party.  This is the recipe that inspired me to buy the Whitewater Cooks with Friends cookbook.  I, finally,  made this on the weekend for a group of my friends and they all asked for the recipe which is a sure sign of a keeper.  We all decided that next time, we would make it and serve it as a main dish with rice.  Serves 6-8 as a hardy appetizer (4-6 as main meal).


1 kilo prawns (thawed, peeled, and head & tail off, and deveined)…. BC spot prawns are best
3 tablespoon olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
½ teaspoon chili flakes
6 medium tomatoes, iced
½ cup Ouzo  (licorice flavored liquor)
1/2 cup fresh basil, chopped
1 teaspoon oregano
1 teaspoon pepper
1 teaspoon salt
1 lemon, juiced
½ cup feta cheese, crumbled
1 cup Saganaki Cheese  -  OR grated mozzarella
1 package pita bread – cut into quarters and heated in oven


1.     Heat oil in oven-proof wok or sauté pan
2.     Add onion, garlic red & yellow peppers
3.     Saute until soft (about 5 min)
4.     Add chili flakes & tomatoes sauté another 2-3 minutes
5.     Add Ouzo & cook until slightly reduced & thick --- about 10 min.
6.     Add basil, oregano, pepper, sale & lemon juice.   
7.     Place prawns in saucepan, stir to combine.  
8.     Mix in crumbled Feta cheese (I got goat instead of feta by mistake but it worked out)
9.     Top with grated Saganaki cheese (or mozzarella)
10. Place in 350 degree oven   15 minutes, or until prawns are pink & cheese is slightly melted
11. Remove from oven, set on cutting board & serve HOT, right out of dish – surrounded by warm pita quarters --- AND kalamati olives.

source: Whitewater Cooks, with Friends


  1. We never get prawns at home, its always such a treat when we go on vacation! I am dying to try this dish! It sounds fabulous with that pita bread!! YUM!

  2. This sounds so good almost like a spicy cacciatore sauce. I am not familiar with that cheese but if Mozz does the trick I am in

  3. This looks like a perfect dinner for a relaxing Sunday evening at home! Saved this one!

  4. this sounds soooo good. i have to try this one soon.


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