Sautéed prawns in pastis with lemon and cherry tomatoes from The Basque Kitchen: Tempting Food from the Pyrenees by Gerald Hirigoyen and Cameron Hirigoyen

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Notes about this recipe

  • mcvl on March 14, 2015

    Following the time-honored kitchen rule "Go with what you've got," I substituted scallops for shrimp, lime for lemon, and tarragon for pastis. V. good. I'll make the original version some time -- it looks great.

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