Camarones Con Salsa de Anis! This amazing traditional Caribbean recipe, with a hint of exotic flavours combined with creamy saffron sauce, simple but impressive for every time I share it with my guests. This dish was one of my most famous recipe for 5 years, as long as I had my restaurant Sugar and Salt in Bodrum Marina, Turkey,
Ingredients
4 tbsp olive oil
50 ml anise liquor (Ouzo or Raki)
1000gr large shrimp skin on, (If you prefer peeled try to keep a couple of the heads in for the texture)
400ml heavy cream
1tsp vegetable stock paste
1/2 tsp corn starch
1/2 tsp salt
1/2 tsp saffron
1/2 tsp cracked black pepper
Method
Place 4tbsp of olive oil in a large skillet. Add the prawns and saffron stir on high heat for 3 minutes.
Add the cream, anise liquor, salt, pepper and corn starch, let it simmer until thickened (approx 5 min)
You can decorate with chopped spring onion and enjoy with freshly baked bread or rice