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

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.

SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA

Steps:

• In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
• Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
• Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
• Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
• Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

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 BISQUE WITH PERNOD

Steps:

• Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
• While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
• Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.
• Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.

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!