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

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FENNEL & GARLIC SHRIMP



Fennel & Garlic Shrimp image

Provided by Ina Garten

Time 30m

Yield 2 to 3 servings

Number Of Ingredients 10

6 tablespoons good olive oil
1 cup chopped fennel bulb, fronds reserved
3 tablespoons minced garlic (9 cloves)
1/4 teaspoon crushed red pepper flakes
1 pound (16- to 20-count) shrimp, peeled with tails on
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon Pernod (optional)
1 teaspoon fleur de sel
1/2 teaspoon freshly ground black pepper
French bread for serving

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.

SHRIMP WITH PERNOD CREAM SAUCE



Shrimp With Pernod Cream Sauce image

The recipe of a local man featured in our paper. This is so good and slightly different from the other recipe here on 'zaar.

Provided by Lula1026

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup flour
salt and pepper
1 1/2 lbs jumbo shrimp
2 tablespoons butter, divided
1 teaspoon corn oil or 1 teaspoon canola oil
2 medium shallots, finely chopped
3/4 cup Pernod
1 1/2 cups heavy cream
1 tablespoon tomato paste
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
2 tablespoons chopped chives

Steps:

  • Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
  • Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
  • *Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
  • In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
  • Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
  • Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.

Nutrition Facts : Calories 614.2, Fat 43.1, SaturatedFat 24.9, Cholesterol 396.3, Sodium 359.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.7, Protein 38.5

SAUTEED SHRIMPS WITH TOMATOES AND PERNOD



Sauteed Shrimps with Tomatoes and Pernod image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

6 large tomatoes, peeled, seeded, and diced
2 tablespoons Pernod
2 teaspoons salt
1/2 teaspoon white pepper
2 1/2 pounds medium shrimp, peeled and deveined
Salt and freshly ground black pepper to taste
8 tablespoons (1 stick) unsalted butter, cold
1/4 pound Chinese snow peas, julienned
1 bunch chervil, stems trimmed, chopped, for garnish

Steps:

  • Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.
  • Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.
  • Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.

SHRIMP IN PERNOD CREAM SAUCE



Shrimp in Pernod Cream Sauce image

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.

Provided by evelynathens

Categories     Brunch

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

8 fresh shrimp, very large, shelled & deveined
2 tablespoons butter
1 teaspoon green peppercorn
2 tablespoons Pernod
2 tablespoons chopped fresh chives
1/2 cup cream

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!

SANTA BARBARA SPOT PRAWNS IN PERNOD



Santa Barbara Spot Prawns in Pernod image

Provided by Govind Armstrong

Categories     Citrus     Tomato     Shrimp     Pernod

Yield Makes 8 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
8 large fresh prawns, preferably Santa Barbara spot prawns, cleaned, peeled, and deveined
4 cloves garlic, smashed
1/4 cup Pernod
1/4 cup fish or vegetable stock
2 tablespoons unsalted butter, diced
1 tablespoon quick preserved lemon zest , julienned
Squeeze of lemon
Pinch of crushed red chili
Sea salt and cracked black pepper to taste
2 pints sweet cherry tomatoes, blanched, shocked, and peeled
1 teaspoon chopped fennel fronds (optional)

Steps:

  • Heat a large, heavy-bottomed sauté pan over medium-high heat. Add 1 tablespoon of the olive oil, and at the first sight of smoke, carefully add the prawns. Sear the prawns on one side for 30 seconds. Turn the prawns, add the smashed garlic cloves, and sauté until golden. With no fear, add the Pernod and flame off all the alcohol; this will happen very quickly. Add the fish stock and reduce to half, about 2 minutes. Add the butter and lemon zest, and turn off the heat. Swirl the pan until all the butter is incorporated into a sauce.
  • Finish the sauce with a squeeze of the lemon, a few flecks of crushed red chili, and sea salt and pepper. Toss in the tomatoes at the last moment, and garnish with a few chopped fennel fronds, if using. Serve immediately.

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