More Ottolenghi love: Buttered Prawns with Tomatoes and Olives

The infatuation with Ottolenghi continues, with this gorgeously easy dish.

This is a perfect after-work dish because it is so quick to whip up.  I am fortunate to be able to buy peeled green prawns from the supermarket, and the way the prawns are cooked in butter is the key to the tastiness of the dish.  That and the chilli flakes and garlic and olives, too.

The arak in the recipe is a Middle Eastern liquor with an aniseed flavour.  They say that Pernod could also be used, but I had neither and used white wine instead. 

Summary:  I've made these buttered prawns 3 times in as many weeks and it is always fabulous!

Buttered Prawns with Tomatoes and Olives

serves 2 as a main or 4 as a starter

Ingredients

4 plum tomatoes, peeled and deseeded, cut into 4-6 wedges

16 medium-large green (raw) prawns, peeled and deveined

50g 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

Method
1.  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.
2.  Add the tomatoes, chilli and olives to the pan.  Cook for another 2 minutes.  The prawns should be just cooked.
3.  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.
4.  Serve immediately with bread to mop up the delicious sauce.

Recipe adapted from Ottolenghi The Cookbook

Ingredients; the tomatoes are soaked in boiling water for 30 seconds to help remove the skins; whack a pat of butter into the pan - makes the sauce smoother, richer, better...

This is a great tapas-style dish that tastes incredible and is so easy to make.

I've also served it with sweet potato fries (or something crunchy) to give some 'texture' to the meal.