Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Sautéed Shrimp with Orange, Basil & Pernod

Scott Phillips

Servings: four.



  • 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


  • 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.


Rate or Review

Reviews (2 reviews)

  • User avater
    RitaJDixon | 02/20/2019

    easy to make and serve

  • nickjiw | 12/04/2017

    Easy quick and a wow when served to your guests

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.