- 4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges16 medium-large green (raw) prawns, peeled and deveined50g unsalted butter, softened
- 1/2 teaspoon dried chilli flakes
- 50g Kalamata olives, pips removed, sliced
- 20ml arak, Pernod or white wine
- 3 cloves garlic, thinly sliced
- 2 tblsp parsley, finely chopped
Place a large frying pan over high heat. When hot, add 1 tablespoon of butter and the prawns, and saute for 2 minutes, shaking the pan, until the prawns become opaque but are not yet cooked.
Add the tomatoes, chilli and olives to the pan. Cook for another 2 minutes. The prawns should be just cooked.
Add the arak or white wine, and simmer for 1 minute. Add the remaining butter, garlic and parsley. Stir until the butter is incorporated. The sauce will still be a bit runny.
Serve immediately with bread to mop up the delicious sauce.