When it gets closer and closer to spring I start craving bright summery flavours, fresh greens and salads. Last evening although very cold gave way to this lovely dinner which has had everyone calling for the recipe, so here it is.
Buttery prawns with tomato, olives, capers and a splash of Pernod
This is dead easy and utterly delicious. The flavour of the Pernod liquor complements but also mellows the intensity of the tomato and olives, coating the prawns in a heavenly buttery sauce.
Served as soon as it is made, accompanied by pieces of wholesome bread or rice to soak up the sauce.
6 plum tomatoes
20 tiger prawns
70g softened unsalted butter
1 tbsp. finely chopped capers
½ tsp. dried chilli flakes
70g Kalamata olives, stoned
25ml or Pernod
3 garlic cloves, very thinly sliced
2 tbsp. chopped flat-leaf parsley
If you object…
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