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

  • Kalamata olives
  • parsley
  • tomatoes
  • prawns
  • chile flakes
  • arak

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Notes about this recipe

  • Eat Your Books

    Pernod can be used instead of Arak.

  • 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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