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Shrimp with Fennel, Tomato & Pernod Sauce

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Serves three.

  • 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

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.

nutrition information (per serving):
Calories (kcal): 400; Fat (g): fat g 20; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 3; Protein (g): protein g 27; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 2.5; Sodium (mg): sodium mg 960; Cholesterol (mg): cholesterol mg 225; Fiber (g): fiber g 3;

Photo: Scott Phillips

I mixed this with linguine and it got rave reviews!

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