Saffron shrimp with Pernod sauce and yellow rice

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

The Mixture
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.

The Rest
1 cup heavy (double) cream
2 tablespoons Pernod
24 shrimp (31-40 count)
Fennel fronds or cilantro for garnish

Method
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.