| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Large or jumbosized shrimp; shelled and deveined |
| 1/2 | Fresh fennel bulb | |
| 3 | tb | Butter |
| 2 1/2 | oz | Pernod |
| 20 | Chives; chopped | |
| Juice of 2 lemons | ||
| 1/2 | c | White wine |
| Salt and ground black pepper, to taste |
INSTRUCTIONS
Peel the shrimp by removing the shells (leave tail flange on if you like.) To devein, make a shallow cut along the back of the shrimp and remove the dark intestinal vein that runs along the back. Cut fennel bulb in half, core out center and discard (but save the dilllike tops for garnish). Slice remaining bulb thinly. In a saute pan over mediumhigh heat, melt 1 tablespoon butter Add fennel and saute for 5 minutes. Melt additional 2 tablespoons butter in pan and add shrimp. Saute shrimp until pink (approximately 1 to 2 minutes, depending on size). Add Pernod to pan, let sit for five seconds and then light a match to it. (Flame should burn out after approximately 10 seconds. If it continues to burn, put it out by placing a lid on the pan.) Remove shrimp and reserve. Add chives, lemon juice, wine, salt, and pepper. Reduce heat to medium for 2 minutes and allow liquids to thicken slightly. Return shrimp to pan for 1 minute. Serve on warmed plates. Yield: 2 servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9281 Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@acpub.duke.edu> on Sep 28, 1997
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