Sautéed Prawns in Pastis with Lemon and Cherry Tomatotes

photo from Rocket lunch. blog

originally from The Basque Kitchen by Gerald Hirigoyen

adapted by Sue Gilbert

serves 4 generously

2 tablespoons olive oil

1 1/4 pounds prawns or shrimp (16 to 20 per pound), peeled and de-veined

10 ounces cherry tomatoes, cut in half

3 tablespoons pastis (Pemod or other)

3 tablespoons fresh lemon juice

6 tablespoons unsalted butter, cut into small pieces

1 tablespoon fresh basil, julienned

1 tablespoon fresh parsley, chopped

1 tablespoon snipped fresh chives

kosher salt and fresh white pepper to taste

Warm olive oil in a large sauté pan over high heat. Add shrimp and sauté for about 2 minutes, stirring frequently. Add tomatoes and pastis, then heat and flambé until flame dies. Add lemon juice, butter, basil, parsley and chives and season with salt and pepper to taste. Swirl pan over heat just until the butter is completely melted into the sauce. Do not boil or the sauce may separate.

Fast, easy and delicious! I use different colored cherry tomatoes (red, yellow, orange, etc.) when they are available.