Jumbo Shrimp Flamed With Pernod Recipes

SHRIMP WITH GARLIC AND OLIVE OIL

Steps:

• Heat a large cast-iron skillet over medium-high heat. Coat the bottom with 1/4 inch olive oil. Add the garlic and crushed chiles to the oil and cook until the garlic starts to sizzle and is very aromatic, then add the shrimp. Cook until the shrimp turns pink, 1 to 2 minutes. Add the lemon zest and juice, then add the anise liqueur and carefully ignite. Cook until the flame subsides. Season with salt and serve with crusty bread to sop up the delicious olive oil!

JUMBO SHRIMP FLAMED WITH PERNOD ON A BED OF FENNEL AND TOMATO

Steps:

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press.
• Preparation:.
• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
• Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.
• The fennel.
• Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.
• The shrimp.
• Remove shell and de-vain shrimp. Rinse and dry with paper towel.
• Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.
• Presentation:.
• Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.
• Note:.
• Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

JUMBO SHRIMP FLAMED WITH PERNOD

Steps:

• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes. The fennel Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste. The shrimp Remove shell and de-vain shrimp. Rinse and dry with paper towel. Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste. Presentation: Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves. Note: Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

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!

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.

SCAMPI ROCKEFELLER

Steps:

• Preheat oven to 450°F. Lightly oil 9-inch glass pie plate. Arrange shrimp in prepared plate. Season shrimp lightly with salt and pepper.
• Heat oil in heavy medium skillet over medium-high heat. Add garlic and green onions and sauté until softened, about 2 minutes. Add spinach to skillet. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes. Mix in basil, cheese, hot pepper sauce and vinegar. Season with salt and pepper. Remove from heat; mix in Pernod. Spoon spinach mixture evenly over shrimp.
• Bake until shrimp are just cooked through, approximately 8 minutes.

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.