INGREDIENTS

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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