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.
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.
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