Santa Barbara Spot Prawns In Pernod Recipes
SHRIMP IN PERNOD CREAM SAUCE
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
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
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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- Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
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- Place saffron threads in a small skillet; cook over low, swirling skillet constantly, until threads are dry and toasted, about 1 minute and 30 seconds. Crumble toasted saffron into a small bowl; add 2 tablespoons hot water, and stir to combine. Let steep 10 minutes.
- Bring a large pot filled with salted water to a boil over high. Add asparagus; cook, stirring often, until vibrant green, about 1 minute. Using a spider, remove asparagus, and plunge into a bowl filled with ice water; let stand 3 minutes. Drain and set aside. Add spaghetti to boiling water in pot; cook, stirring occasionally, until just al dente (about 2 minutes less than cook time specified in package directions). Drain and reserve 1 cup pasta cooking liquid.
- While spaghetti cooks, heat oil in a large, deep skillet over medium until shimmering. Add shallot, garlic, and crushed red pepper; cook, stirring constantly, until slightly softened, 1 to 2 minutes. Add asparagus, prawns, and saffron-water mixture; cook, gently turning prawns occasionally, until light pink in spots, about 2 minutes. Add vermouth; bring to a boil. Transfer prawns to a plate using a slotted spoon; continue boiling mixture in skillet, undisturbed, until liquid is slightly reduced and alcohol flavor cooks off, 3 to 4 minutes.
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