Gamberi all'Arrabbiata
These fragrant and beautifully spicy Gamberi all'Arrabbiata make a simple yet flavourful lunch to celebrate the end of the week! Happy Friday!
Ingredients (serves 2):
2 tablespoons olive oil
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/3 Garden Chilli
1 large garlic clove, minced
a dozen fresh prawns
¼ teaspoon fleur de sel or sea salt flakes
1/2 teaspoon freshly cracked black pepper
2 large, ripe Garden Marmande Tomatoes, rinsed
1 large lemon
1/2 tablespoon caster sugar
Heat olive oil in a large, nonstick skillet over medium-high heat.
Add fennel seeds and dried thyme, and fry, 1 minute.
Thinly slice Garden Chilli, and stir into the skillet. Cook, a couple of minutes more.
Add minced garlic, and cook, another minute.
Peel prawns and stir them into the skillet, coating well in oil and spices. Cook until bright pink, and starting to brown, about 4 minutes. Season with fleur de sel and black pepper.
Dice Marmande Tomatoes, and stir them in the skillet, along with all their juice. Bring to the boil.
Thoroughly squeeze the juice of the lemon over the prawns, and reduce heat to medium. Stir in caster sugar. Simmer, about 5 minutes more.
Serve Gamberi all'Arrabbiata hot, with Bay and Fennel Rice.










