Here is the recipe for the Shrimp in Saffron Pernod Sauce. We had this originally at the now defunct Kenwood Restaurant in California. We have made a few adjustments. I hope you like it as much as we do.
Kenwood’s Shrimp in Saffron Pernod Sauce Serves 2 or 3
1 cup finely chopped tomatoes (if using drained, canned add 1 tsp sugar)
1⁄4 cup finely chopped celery
1⁄4 cup finely chopped onion
1⁄4 cup finely chopped fennel
1⁄4 cup finely chopped red bell pepper. 1 cup white wine
1 clove minced garlic. Pinch of thyme Pinch of oregano. 2 bay leaves
Healthy pinch of saffron Salt and cayenne to taste.
1 cup heavy (double) cream
2 tablespoons Pernod
24 shrimp (31-40 count)
Fennel fronds or cilantro for garnish
Cook “the mixture” until nearly dry. Be sure your vegetables are a very fine dice. Add 2 T Pernod and cook briefly to get rid of the alcohol. Add the cream. Add shrimp and continue to cook for 2 minutes (until shrimp is done.)
Serve with rice and garnish with fennel fronds or cilantro.