Buttered prawns with tomato, olives and Arak from Ottolenghi - The Cookbook (page 150) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pernod can be used instead of Arak.

  • hibeez on March 04, 2023

    This was delicious and easy. I added the garlic halfway through, so that it would cook a bit more. Since shrimp were smaller than indicated, I cooked them a bit less. Used regular tomatoes but did peel them. 3/4 lb of shrimp (unpeeled), 1 large tomato served 2 people. Used Pernod; the sauce was lovely. Edit: we bought a bottle of Arak specifically for this purpose. Not sure I can tell the difference between Pernod and Arak; guess I have to make this recipe more often - darn. :-)

  • Skamper on January 03, 2023

    This was fairly easy and delicious, even with less than amazing tomatoes. My shrimp was less than prawn sized and I wanted this to serve 3 as a main, so I used a bit more of everything (maybe 1 lb shrimp). I followed the advice of others to warm the tomatoes first and this worked well. Served with a green salad and crusty bread. Used pernod because that's what I have.

  • TrishaCP on May 16, 2021

    We thought this was delicious. Like Breadcrumbs, we waited until the end before adding the shrimp to avoid overcooking. I will say that it was hard for me to taste the arak given all of the garlic and chile pepper.

  • Snopes on May 19, 2020

    I just did not like this. I like arak and ouzo (which I used), I like shrimp and butter, but the combination struck me as fairly unpleasant. I won't be trying this one again.

  • mcvl on October 19, 2013

    Made with ouzo, which is what I had on hand. This is a new once-every-two-months dish. What can I say? Insanely delicious, preposterously easy.

  • rmardel on July 19, 2013

    Fabulous and quick. Even my 4 year old grandson asks for more.

  • 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

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