Margaux´s Prawns with Fennel

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

fennel seeds

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.



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