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Recipe

Sautéed Shrimp with Orange, Basil & Pernod

Scott Phillips

Servings: four.

 

Ingredients

  • 1 bottle (8 oz.) clam juice
  • 1/4 cup thawed orange juice concentrate
  • 1 lb. medium shrimp
  • 3 Tbs. unsalted butter
  • 4 cloves garlic, peeled and lightly crushed
  • Coarse salt and freshly ground black pepper
  • 2 Tbs. Pernod or dry vermouth
  • 1/4 cup thinly sliced basil leaves (see How to create a chiffonade of basil)

Nutritional Information

      Calories (kcal) : 240
      Fat Calories (kcal): 100
      Fat (g): 11
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 195
      Sodium (mg): 450
      Carbohydrates (g): 10
      Fiber (g): 0
      Protein (g): 24

Preparation

  • Bring the clam juice and orange juice to a boil over high heat in a 12-inch skillet until the mixture is reduced by half, about 5 min. Meanwhile, peel and devein the shrimp (to save time, look for “easy-peel” shrimp, which has already been deveined). With a spatula, scrape the reduced sauce into a small bowl and set aside.
  • Without rinsing the pan, return it to high heat and add the butter and garlic; cook until the garlic starts to sizzle, about 15 seconds. Add the shrimp and sauté until it just starts to lose its raw color, 2 to 3 minutes, sprinkling lightly with salt and pepper to taste. The pan will start to darken as the sugar from the sauce cooks; don’t worry, this will just add more flavor to the finished sauce. Add the reduced sauce and bring to a simmer. Stir in the Pernod or vermouth and the basil. Remove and discard the garlic cloves, adjust the seasonings, and serve. Angel hair pasta or rice makes a nice accompaniment.

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