King Prawns With Pernod Tarragon and Feta
Ingredients
- 16 tiger or king prawns (about 21 ounces)
- 1 tablespoon thyme leaves
- 1 large clove garlic
- Finely grated zest of 1 large lemon
- 1/2 cup olive oil
- 4 1/4 ounces feta
- 1/2 teaspoon dried chili flakes
- 1 teaspoon dried oregano
- 4 baby fennel bulbs or 1 large bulb
- 3/4 cup pernod
- 2/3 cup vegetable stock
- 5 tablespoons unsalted butter
- 3/4 ounce tarragon
- 1/2 teaspoon sumac
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