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’s Shrimp in Saffron Pernod Sauce
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.
2 tablespoons Pernod
1 cup heavy (double) cream
24 shrimp (31-40 count)
Fennel fronds or cilantro for garnish
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.