Buttered prawns with tomato, olives and Arak from Ottolenghi: The Cookbook by Yotam Ottolenghi and Sami Tamimi

Breadcrumbs on May 03, 2011

p. 150 - This makes for a super-quick and delicious weeknight meal. I was concerned that the shrimp would be over-cooked if they were to hit the pan prior to the other ingredients so, I started out by adding the butter and a tiny splash of olive oil to a hot wok and then stirring in the garlic and chilies and finally the remaining ingredients. This dish has very few ingredients but it’s the Pernod/Arak that shines by tying everything together and truly enhancing all the other components of the dish. If it weren’t so gosh darn unhealthy, I’d be happy to drink a glass full of that lovely tomato-infused slightly spicy Pernod butter sauce!! I'd definitely make this again. K-9