Kenwood shrimp comes from the now defunct Kenwood Restaurant in Sonoma Wine Co9untry, California. We and our friends often ordered this really yummy shrimp dish in a light Pernod cream sauce.  One time we asked for the recipe and received a copied piece of menu lore. It was really a barebones recipe which did not even mention the shrimp. If you do not mind cutting a bunch of vegetables, buying some white wine, saffron, and Pernod, and adding a cup of heavy cream, this recipe can turn into one of your “fancy” dinners!

Kenwood shrimp served over white rice

 Kenwood’s Shrimp in Saffron Pernod Sauce

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

2 tablespoons Pernod

1 cup heavy (double) cream

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.