Fresh shrimp and fennel saute
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ¼ | cup | Thinly sliced onion |
| 1 | cup | Thinly sliced fennel |
| 1 | ounce | Pernod |
| ½ | cup | Chopped tomato |
| 1 | teaspoon | Chopped orange zest |
| 2 | tablespoons | Orange juice |
| 12 | larges | Shrimp, peeled and deveined |
| Salt and pepper | ||
| 2 | tablespoons | Butter, cut into small |
| Pieces | ||
Directions
In a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft.
Carefully add the pernod, it may ignite. Allow to cook for 1 minute.
Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve.
Yield: 2 servings
ESSENCE OF EMERIL SHOW#EE2201