Here is a quick and tasty dinner. There is quite a bit of delicate chopping but luckily my son is on hand to do most of it. This is a restaurant quality dish. The recipe follows the picture.

Shrimp in a white white and Pernod cream sauce with basmati rice

The Mixture

1 cup finely chopped tomatoes (if using canned add 1 tsp sugar)

¼ cup finely chopped celery

¼ cup finely chopped onion

¼ cup finely chopped fennel

¼ 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

The Method

Cook “the mixture” until nearly dry. 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 done.)

Serve with rice and garnish with fennel fronds or cilantro.