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  • Sauteed Shrimps With Tomatoes And Pernod

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    Sauteed Shrimps With Tomatoes And Pernod
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 lrg Tomatoes peeled, seeded,
    •     and diced
    • 2 Tbsp. Pernod
    • 2 tsp Salt
    • 1/2 tsp Freshly-grnd white pepper
    • 2 1/2 lb Medium shrimp peeled, deveined
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 8 Tbsp. Unsalted butter - (1 stick) cool
    • 1/4 lb Chinese snow peas julienned
    • 4 x servings Hot fettuccine
    • 1 bn Chervil stems trimmed,
    •     and minced, for garnish

    Directions

    1. Puree tomatoes in a blender till smooth. If dry, add in a Tbsp. or possibly two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and white pepper. Reserve.
    2. Season shrimps with salt and pepper. Heat 4 Tbsp. butter in a large skillet over high heat. Saute/fry shrimps till pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
    3. Add in reserved tomato sauce and julienned snow peas to pan. Bring to a boil and cook till reduced by about one-third. Adjust seasonings to taste.
    4. Break remaining butter in small pcs and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of hot fettuccine. Garnish with chervil and serve immediately.
    5. This recipe yields 4 servings

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