Shrimp sautéed in pastis
This recipe takes about three minutes from beginning to end. The gambas may be served as a starter or as a main course, accompanied by a salad of dark leaves, pasta with pistou, provençal tomatoes or whatever takes your fancy.
12 raw gambas or large shrimp
1 clove garlic
1 sprig thyme or 1 pinch thyme leaves
1 small dried cayenne pepper
1 tbsp. olive oil
2 tbps. pastis or another anise-flavored liqueur
Peel and mince the garlic.
Heat the olive oil in a frying pan over a medium flame. When the oil is sizzling, add the garlic and the gambas. Sprinkle in the thyme and cayenne.
Lift the gambas to check them after about 30 seconds. If they have turned pink underneath, flip them over. Keep checking until all the gambas have been flipped.
Now lower the heat slightly and add the pastis. It will sizzle and bubble. Cook another 30 seconds.
Serve immediately accompanied by a dry white wine or a dry rosé. Serves 3-4 as a starter, 2 as a main dish.