(NAPSA)}—Looking for something different this holiday season? Try this easy and elegant prawn dish from www.californiatomatoes.org once and you'll have requests for many encore performances. a In the southwest of France, and down into northwestern Spain lies the rich and unique culture of the Basque people. Together the French Pays Basque and the Spanish Pais Vasco form an area of seaside resorts and towering mountains that has become the darling of the food world. La Nueva Cocina Vasca (New Basque Cuisine) is deeply rooted in the flavors of the region, but one chef in California has reno- vated and broadened it without discarding its essential character using both imported Basque ingredients and California-grown ingredients. Gerald Hirigoyen of San Francisco, has incorporated a new West Coast style with his heritage cuisine. The result is light, exciting dishes with interesting flavors that have caused his restaurants, Piperade and Bocadillos, to be listed among thecritics’ favorites in this city renownedfor its food. An excellent example is this prawn dish whose fresh lemon juice combines with the sweet California tomatoes, prawns and pastis for a very special holiday entre that is a welcome change from the usual fare. Morerecipes from Chef Hiri- goyen and other respected chefs can be found at www.california tomatoes.org. Sauted Prawns with Lemon and California Tomatoes By Gerald Hirigoyen, Piperade, San Francisco Photo by Lori Eanes 2 tablespoonsolive oil 1% poundsof shrimp (about 30 medium), shelled and de-veined The delightfully different tastes of Basque cuisine may soon becomea holiday tradition, with dishes suchasthis one featuring sauted prawns and California tomatoes. 1 14.5-0z. can whole California tomatoes, drained and cutinto strips 3 tablespoonspastis*, such as Ricard or Pernod 3 tablespoons freshly squeezed lemon juice 8 tablespoons(1 stick) unsalted butter, cut in small pieces 2 tablespoons julienned fresh basil 1 tablespoon choppedfresh parsley 1 tablespoon snipped fresh chives Koshersalt Freshly ground white pepper Warm theolive oil in a large saut pan over high heat. Add shrimp and saut for about 2 minutes, stirring frequently. Add the tomatoes and the pastis, then flamb until the flame dies out. Add the lemonjuice, butter, basil, parsley, and chives and season with salt and pepperto taste. Swirl the pan over the heat just until the butter is completely melted into the sauce. Take care not to boil, or the sauce may separate. Serves 4 *Pastis is a French liquorflavored with aniseed.
