Gambas de anis y tomates
ingredients for 4 people
Ingredients
4 ripe roma or pear-shaped tomatoes, 12 large tiger gambas, 50 grams soft butter, ½ teaspoon dried chili flakes, 50 grams black olives, 20 ml anis (or pernod), 3 cloves of garlic sliced wafer thin, 2 tablespoons chopped parsley, coarse sea salt
Preparation
Notch the tomatoes crosswise on the convex side, plunge them into boiling water for 30 seconds. Take them out, immediately put them in ice-cold water and peel them. Cut each tomato into 4-6 wedges. Set them aside.
Peel the shrimp.
Put the skillet on high heat. When the pan is well hot, add 20 grams of butter and fry the shrimp for 2 minutes, shaking the pan frequently. Add tomatoes, chili flakes and olives and fry for another 2-3 minutes until the shrimp are almost cooked.
Carefully pour in the anis. Let the alcohol evaporate for 1 minute and then quickly add the remaining butter plus garlic, parsley and some salt. Stir everything together to form a thin sauce and serve the shrimp immediately with some bread.
By: Ottolenghi, The Cookbook
