Sauteed Shrimps With Tomatoes And Pernod Recipes

SAUTEED SHRIMP WITH SUN-DRIED TOMATOES, ARTICHOKES, LEMON AND BASIL

Sauteed Shrimp with Sun-Dried Tomatoes, Artichokes, Lemon and Basil image

I love shrimp! I am like Bubba Gump in Forrest Gump. Fried! Broiled! Steamed! Sauteed! Just about any way is good for me. This is a simple recipe that's similar to shrimp scampi. The artichokes and sun-dried tomatoes with the basil and lemon make for a killer sauce over linguini or serve it with some toasted baguette to mop it up. Just don't let the sauce go to waste!

Provided by Josh Capon

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 pound U-12 (under 12 per pound) shrimp, peeled and deveined
1/2 red onion, sliced
4 cloves garlic, sliced
1 cup sun-dried tomatoes in oil, chopped
1 cup artichoke hearts in brine, drained (brine reserved) and quartered
1/2 cup dry white wine
Kosher salt and freshly ground black pepper
1 pinch crushed red pepper
1 lemon, halved
2 tablespoons unsalted butter, optional
1 bunch fresh basil, stemmed and chopped or thinly sliced
Cooked linguini or toasted baguette, for serving

Steps:

Heat the olive oil in a large saute pan over high heat until smoking. Add the shrimp and cook, stirring, until lightly caramelized, about 1 minute on each side. Remove the shrimp from the pan and set aside. Add the red onion and garlic and cook, stirring, until lightly golden brown, about 2 minutes. Add the sun-dried tomatoes and artichoke hearts. Add the white wine, scraping the bottom of the pan with a wooden spoon.
Add the shrimp back to the pan and continue to cook over high heat until the liquid is reduced by half, 4 to 5 minutes. Add about 1/4 cup of the reserved artichoke liquid. Season with salt and black pepper and add the red pepper. Squeeze in the juice from the lemon, add the butter (if using) and basil and stir together.
Toss with linguine or serve in a bowl with some toasted baguette.

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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