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Prawns alla busara from From Venice to Istanbul: Discovering the Flavours of the Eastern Mediterranean (page 55) by Rick Stein

  • saffron
  • shallots
  • parsley
  • tomato paste
  • tomatoes
  • white wine
  • breadcrumbs
  • prawns
  • chilli flakes
  • crusty bread

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Notes about this recipe

  • joneshayley on January 19, 2019

    Great recipe- messy and delicious. The sauce is beautiful, though I found that the breadcrumbs weren’t needed as it thickened whilst cooking.

  • Braco777 on April 07, 2017

    Now this feta, mentioned before, would be a nono in Croatia. You eat it with your hands and a bib around your neck. Crusty bread is served to dip into the rich cooking sauce.

  • JLDuck on April 03, 2017

    Add feta for a variation. Not pure but very delicious. Add just before serving.

  • Kitchenangel on October 14, 2015

    Lovely!. I had some large, raw Madagascan peeled prawns in the freezer and as soon as I saw Rick make this, I knew it would be on my list. Super messy to eat (might go for headless next time), but a total treat!

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