| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce05 | 2 | servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 1/4 | c | Thinly-sliced onion |
| 1 | c | Thinly-sliced fennel |
| 1 | oz | Pernod |
| 1/2 | c | Chopped tomato |
| 1 | ts | Chopped orange zest |
| 2 | tb | Orange juice |
| 12 | lg | Shrimp; peeled and deveined |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 2 | tb | Butter; cut small pieces |
INSTRUCTIONS
In a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft. Carefully add the pernod, it may ignite. Allow to cook for 1 minute. Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-11-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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