Jumbo Shrimp Flamed With Pernod On A Bed Of Fennel And Tomato Food

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

FENNEL & GARLIC SHRIMP

Steps:

• Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
• Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
• Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.

JUMBO SHRIMP FLAMED WITH PERNOD ON A BED OF FENNEL AND TOMATO

Steps:

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press.
• Preparation:.
• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
• Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.
• The fennel.
• Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.
• The shrimp.
• Remove shell and de-vain shrimp. Rinse and dry with paper towel.
• Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.
• Presentation:.
• Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.
• Note:.
• Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

SHRIMP WITH FENNEL, TOMATO & PERNOD SAUCE

Steps:

• Pat the shrimp dry with a paper towel. If you don't, they will steam instead of sauté and we don't want that. Season them with some salt and pepper. Heat up your sauté pan or frying pan over medium-high heat and add 2 tablespoons of the oil. You want to get the oil hot, but not smoking. Add the shrimp in a single layer. Sauté for about 2 minutes and then flip and cook for another minute or two. You want the shrimp brown but not completely cooked through. You will finish cooking them in the sauce. Remove the shrimp from the pan and lower the heat to medium. Add the remaining 2 tablespoons of olive oil to the pan along with the fennel and garlic. Season with a little salt and sauté until the fennel is golden brown. This should take about 8 minutes. Remove the pan from the heat and carefully add the Pernod. The recipe said the Pernod might flame up so I decided to show my oldest daughter what that looked like. I tilted the pan a little over the flame so the Pernod would ignite and we were all a little surprised by the size of the flame. Luckily I had the pan cover out and quickly covered the pan and put the flame out. I'm saying this to let you know, you need to be careful whenever you deglaze a pan with alcohol. Once you add the Pernod, put the pan back on the burner and cook until most of the Pernod is evaporated. Add the tomatoes with juice, thyme and half of the parsley. Bring the mixture to a boil, reduce heat to a simmer and cook for about 3 minutes. Add the previously cooked shrimp, stir to coat with sauce and cook for another minute or two until the shrimp are opaque throughout. Let it sit for a minute or two before tasting and then adjust the seasoning with salt and pepper. Serve over rice, pasta or by itself, as my wife likes it, sprinkled with the reserved parsley. This is a good one that just may become a regular in you cooking repertoire. I would have no problem serving this to guest at a dinner party.