Sauteed Shrimps With Tomatoes And Pernod

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Tamwt02	4	Servings

INGREDIENTS

6		Tomatoes, peeled seeded
		And diced
2	T	Pernod
2	t	Salt
1/2	t	Freshly-ground white pepper
2 1/2	lb	Medium shrimp, peeled
		deveined
		Salt, to taste
		Freshly-ground black pepper
		to taste
8	T	Unsalted butter -, 1 stick
		cold
1/4	lb	Chinese snow peas, julienned
4		Servings Warm fettuccine
1		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 -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 448 Calories From Fat: 231 Total Fat: 26.2g Cholesterol: 418.3mg Sodium: 3195mg Potassium: 792.8mg Carbohydrates: 12.8g Fiber: 2.6g Sugar: 5.9g Protein: 40.8g