Name: Sauteed Shrimps with Tomatoes And Pernod
Ingredients: 6 lg Tomatoes; peeled, seeded,; And diced; 2 tb Pernod; 2 ts Salt; 1/2 ts Freshly-ground white pepper; 2 1/2 lb Medium shrimp; peeled, deveined; Salt; to taste; Freshly-ground black pepper; to taste; 8 tb Unsalted butter - (1 stick); cold; 1/4 lb Chinese snow peas; julienned; 4 Servings Warm fettuccine; 1 bn Chervil; stems trimmed,; And chopped; for garnish

The problem here is the obvious lack of understanding of the infinite nature of sin as contrasted to the infinite righteousness of God. If the slightest sin is infinite in its significance, then it also demands infinite punishment as a divine judgment. Though it is common for all Christians to wish that there were some way out of the doctrine of eternal punishment because of its inexorable and unyielding revelation of divine judgment, one must rely in Christian faith on the doctrine that God is a God of infinite righteousness and well as infinite love. While on the one hand He bestows infinite grace to those who trust Him, He must, on the other hand, inflict eternal punishment on those who spurn His grace.

John Walvoord

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Tamwt02	4	servings

INGREDIENTS

6	lg	Tomatoes; peeled, seeded,
		And diced
2	tb	Pernod
2	ts	Salt
1/2	ts	Freshly-ground white pepper
2 1/2	lb	Medium shrimp; peeled, deveined
		Salt; to taste
		Freshly-ground black pepper; to taste
8	tb	Unsalted butter – (1 stick); cold
1/4	lb	Chinese snow peas; julienned
4		Servings Warm fettuccine
1	bn	Chervil; stems trimmed,
		And chopped; for garnish

INSTRUCTIONS

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 white 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 to pan. 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. This recipe yields 4 servings
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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