Prawns with Red Chilli, Pernod and Fennel - Kenmare Foodie
This is a wonderful little dish that comes together in no time at all. It's a handy one to have for those evenings when you are caught for time and inspiration
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Can opener
- Pot
- Colander
- Wooden spoon
- Measuring spoon
Ingredients
- 500g raw or cooked prawns
- I bulb of fennel finely sliced and any green tips removed and chopped
- 1 red chilli
- 2 cloves of garlic
- I tin chopped tomatoes
- 3-4 tbsp Creme Fraiche
- Splash of Dry Vermouth or Pernod
- Pinch of sugar
- Sea salt
- black pepper
- 400g fresh pasta cooked as per packet instructions
- 1-2 tbsp of oil
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