Sauteed shrimps with tomatoes and pernod

Yield: 4 servings

Measure Ingredient
6 larges Tomatoes, peeled, seeded,
\N \N And diced
2 tablespoons Pernod
2 teaspoons Salt
½ teaspoon White pepper
2½ pounds Medium shrimp, peeled and
\N \N Deveined
\N \N Salt and freshly ground
\N \N Black pepper to taste
8 tablespoons (1 stick) unsalted butter,
\N \N Cold
¼ pounds Chinese snow peas,
\N \N Julienned
1 bunch Chervil, stems trimmed,
\N \N Chopped, for garnish

Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.

Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pinkorange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.

Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about onethird. Adjust seasonings to taste.

Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.

Yield: 4 servings


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