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

Shrimp with Fennel, Tomato & Pernod Sauce

Scott Phillips

Servings: 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

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


  • 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.


Rate or Review

Reviews (2 reviews)

  • user-33410 | 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!

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.