Sauteed shrimps with tomatoes and pernod

4 servings

Ingredients

QuantityIngredient
6largesTomatoes, peeled, seeded,
And diced
2tablespoonsPernod
2teaspoonsSalt
½teaspoonWhite pepper
poundsMedium shrimp, peeled and
Deveined
Salt and freshly ground
Black pepper to taste
8tablespoons(1 stick) unsalted butter,
Cold
¼poundsChinese snow peas,
Julienned
1bunchChervil, stems trimmed,
Chopped, for garnish

Directions

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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