Garides Me Domata Ke Spanaki (Prawns, Tomato Sauce & Spinach)

You know when you browse through a cookbook or food magazine and say, hey, this is something I have to make? Well, this dish caught my eye and I was hooked! Another recipe from Jamie Oliver’s new magazine. Did you know that researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents? The anticancer properties of these spinach flavonoids have been sufficiently impressive to prompt researchers to create specialized spinach extracts that could be used in controlled studies. So Popeye was onto something good and not just to build strong muscles!

Serves 4
recipe from Jamie Magazine

500g spinach, coarse stalks removed
175ml olive oil
2 garlic cloves, finely chopped
a pinch of grated nutmeg
12 king prawns, peeled and deveined
4 tablespoons ouzo
4 tablespoons white wine
500g tomatoes, peeled, seeded and chopped
1 teaspoon sugar
1/2 teaspoon dried oregano

Cut any large spinach leaves in half. Heat 4 tablespoons of the oil in a small pan. Add garlic and cook over low heat, stirring frequently, until beginning to brown. Add spinach and nutmeg, season with salt and pepper, and cook, stirring occasionally, for 5 minutes, till spinach has wilted. Remove pan from heat, cover, and set aside. Heat remaining oil in a frying pan. Add prawns and cook over high heat, stirring frequently for 2 minutes. Pour in ouzo and cook for 2 minutes more, then pour in the wine and cook for a further 2 minutes until the alcohol has evaporated. Transfer prawns to a plate. Add the tomatoes and sugar to the pan and boil over high heat for 5 minutes. Return prawns to pan and sprinkle with oregano. Shake pan to distribute the sauce, then remove from heat. Divide spinach among warmed plates, place 3 prawns on each and pour the sauce over them. Serve immediately.

The Culinary Chase’s Note: Simple to make and the flavors from this fresh dish tantalize the taste buds. I enjoy cooking with alcohol and the ouzo in this case added just a bit of anise to spice up the tomatoes. As is sometimes the case in Bangkok, fresh spinach was limited so I had to buy frozen. But never mind, that didn’t hinder the taste. Cheers!