Prawn Scented with Pastis

  Prawn Scented with Pastis

Scenting prawns with Pastis involves using Pastis, an anise-flavored liqueur, to infuse the prawns with its distinctive flavor. Typically, this is done by marinating or cooking the prawns with a small amount of Pastis, allowing the alcohol to evaporate while leaving behind its aromatic essence. Pastis adds a unique anise or licorice-like flavor to the prawns, enhancing their taste and creating a flavorful dish. This method is commonly used in Mediterranean cuisine to add depth and complexity to seafood dishes.

Prep time: 20 minutes 

Cooking time: 25 minutes 

Servings: 4 persons 

Instructions:

• 600 g of prawn tails
• 150 g of tender green beans 
• 200 g of boiled patna rice 2 sprigs of oregano 
• 2 cloves of garlic a small glass of pastis 
• half a glass of dry white wine 
• a lemon 
• 5 tablespoons of extra virgin olive oil 
• salt pepper

Preparations:

1. Boil the green beans in boiling salted water after having trimmed the ends, drain and cut them into chunks. 
2. Wash and dry the prawns. 
3. Heat 4 tablespoons of oil in a pan, brown the garlic cloves slightly without peeling them, then add the prawns and brown them over high heat, shaking the pan until they change colour. 
4. Add the green beans, water with the pastis and the white wine and let them reduce; salt and pepper the preparation, then transfer it to a plate. 
5. Add a spoonful of oil to the cooking liquid, add the rice and stir it in the sauce to flavor it. 
6. Sprinkle it with lemon juice, sprinkle it with oregano leaves and put the prawn tails on top. 
7. Cover the pan for a couple of minutes until the prawns are heated through and the flavors blended. Serve straight from the cooking pot.