Shrimp In Pernod Cream Sauce Recipes

SAUTEED SHRIMPS WITH TOMATOES AND PERNOD

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.

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.

SHRIMP WITH PERNOD CREAM SAUCE

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.