The Kenwood was a restaurant that opened in 1987 in a beautiful location amid the vineyards of Sonoma Valley. In 2013 their chef retired but we managed to get the recipe to one of his delicious dishes which we always refer to as Kenwood Shrimp. The recipe was pretty bare bones and in fact did not mention the shrimp in its list of ingredients but we have managed to replicate it fairly well.

Below is the original recipe that they copied for us. You can see we have several notations on it. We normally double the sauce adding 1 cup of tomatoes and 1/2 cup of the other vegetables. We also flame off the Pernod because otherwise it turn out too booze-y. We increase the liquid to 1 cup clam juice or shrimp stock and 1 cup (usually less) of cream. Our Thursday night dinner included six 21-25 shrimp cut in half per person.