Santa Barbara Spot Prawns In Pernod Recipes

SANTA BARBARA SPOT PRAWNS IN PERNOD

Santa Barbara Spot Prawns in Pernod image

Provided by Govind Armstrong

Yield Makes 8 servings

Number Of Ingredients 12

Ingredients

2 tablespoons extra-virgin olive oil
8 large fresh prawns, preferably Santa Barbara spot prawns, cleaned, peeled, and deveined
4 cloves garlic, smashed
1/4 cup Pernod
1/4 cup fish or vegetable stock
2 tablespoons unsalted butter, diced
1 tablespoon quick preserved lemon zest , julienned
Squeeze of lemon
Pinch of crushed red chili
Sea salt and cracked black pepper to taste
2 pints sweet cherry tomatoes, blanched, shocked, and peeled
1 teaspoon chopped fennel fronds (optional)

Steps:

Heat a large, heavy-bottomed sauté pan over medium-high heat. Add 1 tablespoon of the olive oil, and at the first sight of smoke, carefully add the prawns. Sear the prawns on one side for 30 seconds. Turn the prawns, add the smashed garlic cloves, and sauté until golden. With no fear, add the Pernod and flame off all the alcohol; this will happen very quickly. Add the fish stock and reduce to half, about 2 minutes. Add the butter and lemon zest, and turn off the heat. Swirl the pan until all the butter is incorporated into a sauce.
Finish the sauce with a squeeze of the lemon, a few flecks of crushed red chili, and sea salt and pepper. Toss in the tomatoes at the last moment, and garnish with a few chopped fennel fronds, if using. Serve immediately.

GRILLED SANTA BARBARA PRAWNS WITH BLOOD ORANGE GLAZE

Grilled Santa Barbara Prawns with Blood Orange Glaze image

Provided by Food Network

Categories main-dish

Time 1h38m

Yield 8 servings

Number Of Ingredients 12

Ingredients

16 (U-10) Santa Barbara Prawns, cleaned, deveined
2 cups Blood Orange Sauce, recipe follows
Kosher salt
Cracked black pepper
1 cup blood orange juice (about 6 blood oranges)
2 shallots, finely chopped
1/4 cup red wine vinegar
1/2 cup dry white wine
2 cups good chicken stock
1/2 cup extra-virgin olive oil
Salt and ground white pepper
Salt and ground white pepper

Steps:

Place prawns in a small bowl and marinate with 1 cup of the blood orange sauce for 1 to 2 hours. Place on a hot grill, season with salt and pepper and brush with remaining cup of blood orange sauce. Grill for about 1 to 2 minutes per side or until cooked through.
Simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine, chicken stock and reduce again. Remove from heat and slowly whisk in olive oil until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm.

SHRIMP IN PERNOD CREAM SAUCE

Shrimp in Pernod Cream Sauce image

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.

Provided by evelynathens

Categories Brunch

Time 10m

Yield 2 serving(s)

Number Of Ingredients 6

Ingredients

8 fresh shrimp, very large, shelled & deveined
2 tablespoons butter
1 teaspoon green peppercorn
2 tablespoons Pernod
2 tablespoons chopped fresh chives
1/2 cup cream

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!

SHRIMP WITH PERNOD CREAM SAUCE

Shrimp With Pernod Cream Sauce image

The recipe of a local man featured in our paper. This is so good and slightly different from the other recipe here on 'zaar.

Provided by Lula1026

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup flour
salt and pepper
1 1/2 lbs jumbo shrimp
2 tablespoons butter, divided
1 teaspoon corn oil or 1 teaspoon canola oil
2 medium shallots, finely chopped
3/4 cup Pernod
1 1/2 cups heavy cream
1 tablespoon tomato paste
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
2 tablespoons chopped chives

Steps:

Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
*Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.

Nutrition Facts : Calories 614.2, Fat 43.1, SaturatedFat 24.9, Cholesterol 396.3, Sodium 359.5, Carbohydrate 17.8, Fiber 0.7, Sugar 0.7, Protein 38.5

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