By: Margaux Cintrano
This Southern French appetiser from Provence is abosolutely perfect the Christmas Season table worldwide …
Serves 2 to 4 …
3 tblsps extra virgin olive oil
2 dozen large uncooked fresh prawns ( or shrimp ) in their shells
3 garlic cloves, peeled and sliced into fine slivers
sea salt and freshly ground pepper
2 tblsps Pastis ( or Sambucca or Non Sweetened Anise Liquor )
1) Set a large heavy pan over a medium heat, and add the olive oil. When it is almost spitting bubbles, toss in the garlic and the prawns, fennel seeds and plenty of seasoning.
2) Cook for 6 to 8 minutes and stir to prevent the garlic from burning. Cook the prawns until they are a coral rose color.
3) Add the Pastis liquor and cook for a further 1 minute until all of the alcohol is burnt off.
4) Serve straightaway with plenty of warm crusty bread and a lovely white wine of choice or Prosecco or Cava.