While this recipe is for one serving, it can easily be multiplied, and is an excellent first course or light lunch entrée.
6 prawns, shelled & deveined
½ Tbl olive oil
1 shot of Pernod
½ Tbl sweet butter
6-8 toy box tomatoes or sweet 100 cherry tomatoes
zest of 1 lemon
4 leaves of basil, chiffonade (thin strips or shreds)
¼ tsp finely chopped Italian parsley
½ clove garlic, peeled and minced
Slice 4 pieces from a baguette. Toast till crisp.
Season prawns with salt and pepper. Sauté in hot pan in olive oil for about 15 seconds. Flip and de-glaze with Pernod. Add butter, tomatoes, lemon zest, garlic, basil and parsley. When the butter melts, the prawns are ready. Do not over cook.
Plate the shrimp with cooking juices in a shallow, wide soup bowl. Tuck the croutons in at an angle, just touching the sauce.