SHRIMP PERNOD
from the "reluctant gourmet site"
1 pound shrimp
Salt and pepper
¼ cup extra-virgin olive oil
1 small to medium sized bulb of fennel
3 cloves garlic
¼ cup Pernod
1 – 14.5 oz can of dice tomatoes
1 teaspoon fresh thyme, chopped
¼ cup fresh flat-leaf parsley, chopped
I like to buy my frozen shrimp unpeeled, with tails. You can find them already peeled and deveined but if they are not, you need to peel, devein, rinse and pat them dry.
Slice the fennel into very thin slices, much thinner than you’ll notice I did in my photograph. What was I thinking?
Smash your garlic or chop it finely as well as your fresh herbs.
How to Prepare at Home
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
from the "reluctant gourmet site"
1 pound shrimp
Salt and pepper
¼ cup extra-virgin olive oil
1 small to medium sized bulb of fennel
3 cloves garlic
¼ cup Pernod
1 – 14.5 oz can of dice tomatoes
1 teaspoon fresh thyme, chopped
¼ cup fresh flat-leaf parsley, chopped
I like to buy my frozen shrimp unpeeled, with tails. You can find them already peeled and deveined but if they are not, you need to peel, devein, rinse and pat them dry.
Slice the fennel into very thin slices, much thinner than you’ll notice I did in my photograph. What was I thinking?
Smash your garlic or chop it finely as well as your fresh herbs.
How to Prepare at Home
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