Jumbo Shrimp Flamed With Pernod Recipes

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

SAUTEED SHRIMPS WITH TOMATOES AND PERNOD

Steps:

• Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.
• Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.
• Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.

JUMBO SHRIMP FLAMED WITH PERNOD

Steps:

• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes. The fennel Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste. The shrimp Remove shell and de-vain shrimp. Rinse and dry with paper towel. Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste. Presentation: Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves. Note: Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

JUMBO SHRIMP FLAMED WITH PERNOD ON A BED OF FENNEL AND TOMATO

Steps:

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press.
• Preparation:.
• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
• Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.
• The fennel.
• Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.
• The shrimp.
• Remove shell and de-vain shrimp. Rinse and dry with paper towel.
• Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.
• Presentation:.
• Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.
• Note:.
• Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.