Hirigoyen’s Prawns in Pastis Sauce with Lemon and Cherry Tomatoes
About this recipe
Here is a dish of prawns with pastis that I had made for the first time a very long time ago, after having bought the book by Gérald Hirigoyen
A simple dish, with multiple flavors that smell of Provence, a southern French region where locals like Fish and Pastis (a hard liquor): shrimp (or prawns), tomatoes, herbs and a topping sauce with pastis
One might be surprised that the Basque chef uses Pastis, but in his book, he explains that his family used Pastis bought on the other side of the border (Spain is just a few miles away) for their dishes (or aperitifs). This is how he kept this tradition in his cooking.
I like to serve this dish with pasta
A dish you won't regret!
Source of the recipe
I discovered this recipe in Gérald Hirigoyen's book, "The Basque Kitchen"
I used to dine at his San Francisco restaurant "Piperade" to savor authentic Basque cuisine — I remember it was always a memorable evening filled with great food
Sadly, the restaurant has since closed. Let's pray it makes a comeback someday!
The book I bought from him remains a treasure trove of Basque recipes
The recipe is on page 110
Modifications to the original recipe
I modified only a few things...
● I chose Langostino tails (bought frozen at Trader Joe's), instead of Prawns. The recipe is actually suitable for different seafood!
● And for an even more elegant meal, take lobster!
● I add some Onions
● I have increased the quantity of Ricard or Pernod Wine (3 Tablespoons or 40 g)
● I add garlic (2 Garlic Cloves), I find that garlic goes very well with the flavors of the dish, but it's your choice
Prepping
1. Start by preparing the ingredients.
2. The cooking is on high heat and is so fast, that it is preferable to prepare everything in advance, so as not to delay the cooking, at the risk of everything drying out/evaporating
3. For the Cherry Tomatoes (1 ½ Cup or 280 g): Wash, and cut in half
4. I have chosen multi-colored tomatoes in order to present a visually attractive dish
5. Wash and chop the Chive and the Parsley
6. Chop the Onions (⅔ Cup or 100 g)
7. Chop or press the Garlic Cloves (2), if you have chosen to add some
8. Peel the Shrimps (20) beforehand, this greatly facilitates the tasting and makes the dish more convivial
9. For this dish, the chef uses large shrimp, I chose langoustines.
10. The langoustine is a refined crustacean, between shrimp and lobster.
11. You can actually take seafood of your choice, the recipe will always be suitable!
Non-Slip Cutting Boards
Oak cutting board
Kitchen Chef Knife, German High Carbon Stainless Steel
Sekiryu Santoku Japanese Knife
Cooking
12. In a sauté pan, heat the splash of Olive Oil (1)
13. Pour in the Onions (⅔ Cup or 100 g), sauté
14. Pour in the Shrimps (20), sauté on high heat, stirring often
Cast Iron Shallow Casserole Le Creuset
Saute Pan Scanpan
15. Pour in the Shrimps (20), cook for 2 minutes while stirring often
16. Pour in the Ricard or Pernod Wine (3 Tablespoons or 40 g)
17. This liquor is actually pretty easy to find in the States. I buy it at "Total Wine" chain store
18. Light and flambé
19. Beware of flames!
20. Pour in the Lemon Juice (3 tablespoons), stir
21. As an option, I suggest you add garlic: pour in the Garlic Cloves (2), chopped or pressed. The chef doesn't do it, but I find that it enhances the flavors
22. Add the Butter (½ Cup or 110 g). Reduce the heat so that everything simmers gently, you can even turn off the heat
23. Stir briefly, and add the Chive and the Parsley
24. Taste and adjust with the Salt (1 pinch) and the Pepper (1 pinch)
25. Serve and enjoy immediately
26. I like to pour it over pasta (cooked at the same time as the dish)
That's it!
On egin! (Bon appétit in Basque)