Ingredients for this King Prawns Recipe:
10 Large King Prawns, tail on and deveined (Buy them here)
1 tablespoon unsalted butter
1 tablespoon fresh minced garlic
2 tablespoons finely diced and de-seeded tomatoes (Brunoise)
2 tablespoons chopped fresh parsley
200ml Pernod (I like it saucy 😉 )
80ml Heavy cream (whipping or double)
Juice of half a lemon
1 tablespoon vegetable oil
Sea/Kosher Salt and white pepper to taste
The Method – This recipe is quick, so have your ingredients ready to go!
Step 1 – The Prawns:
Place a large pan over a medium heat and add oil. Add the shrimp and cook 30 seconds on each side or until they are just pink. Do not over cook here.
Step 2 – The Flambé:
Add garlic and tomatoes, then pour over the Pernod and flambé. Add cream and parsley then heat just to simmer. Turn heat off and add butter, toss to incorporate. Finishing with a squeeze of fresh lemon juice. Serve immediately.
This weeks recipe credit: Thank you to @scotlandedit
Can’t get your hands on Fresh Prawns? Try frozen instead, click here