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Recipe

Shrimp with Fennel, Tomato & Pernod Sauce

Scott Phillips

Servings: three.

Ingredients

  • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • 3/4 tsp. kosher salt; more as needed
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
  • 3 cloves garlic, smashed
  • 1/4 cup Pernod (French anise-flavor liqueur)
  • 1 14-1/2-oz. can petite-diced tomatoes
  • 1 tsp. chopped fresh thyme
  • 1/4 cup chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 170
  • Fat (g): 20
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 225
  • Sodium (mg): 960
  • Carbohydrates (g): 22
  • Fiber (g): 3
  • Protein (g): 27

Preparation

  • Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes. Transfer to a large plate. The shrimp should still be a little undercooked.

    Reduce the heat to medium. Add the remaining 2 Tbs. oil and the fennel and garlic. Sprinkle with 1/2 tsp. salt and cook, tossing often, until the fennel is very soft and golden brown in places, 6 to 8 minutes.

    Carefully add the Pernod (it may flame up) and cook, stirring, until any flames die out and the Pernod has almost evaporated, about 1 minute. Add the tomatoes and their juice, the thyme, and about half the parsley. Bring to a boil and then reduce the heat to a gentle simmer and cook for 3 minutes to meld the flavors. Add the shrimp, and cook, tossing, until it’s opaque throughout (cut one in half to check), 1 to 2 minutes. Season to taste with salt and pepper. Serve immediately, sprinkled with the remaining parsley.

Reviews

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Reviews

  • La Prof | 01/09/2018

    This is good. Made with fresh peeled diced tomatoes. Added some Aleppo pepper for a bit of heat. Served with brown rice. I’ll add this to the shrimp repertoire.

  • Ellen_M | 08/17/2009

    I mixed this with linguine and it got rave reviews!

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