This shrimp recipe comes from the now-defunct Kenwood Grill in Sonoma Wine Country. It was a lovely place to sit and have lunch and a glass of wine. The shrimp dish recipe which they were nice enough to give us consists of shrimp in a white wine and Pernod cream sauce served over rice with brunoise vegetables. The recipe follows the picture.
We are currently taking a little vacation so strict dietary standards are being waived.
Kenwood’s Shrimp in White Wine 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
1/4 cup corn kernels (frozen is fine)
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.