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Sautéed Shrimp with Orange, Basil & Pernod

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Serves four.

  • by from Fine Cooking
    Issue 50

  • 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)

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.

nutrition information (per serving):
Calories (kcal): 240; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 6; Protein (g): protein g 24; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 450; Cholesterol (mg): cholesterol mg 195; Fiber (g): fiber g 0;

Photo: Scott Phillips

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