Sauteed Shrimps With Tomatoes And Pernod
Description
This elegant seafood dish combines sweet, succulent shrimp with a sophisticated sauce made from pureed tomatoes and anise-flavored Pernod. The bright acidity of the tomatoes balances the rich, nutty notes of the butter, while the fresh snow peas add a delightful crunch and vibrant green color. It is a perfect choice for a romantic dinner or a special weeknight meal that feels indulgent yet comes together quickly. The subtle licorice hint of the Pernod elevates the simple ingredients into something truly memorable. Serve over warm pasta or with crusty bread to soak up the delicious sauce for a complete and satisfying experience.Ingredients
Directions
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Puree the peeled and seeded tomatoes in a blender until completely smooth.
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If the mixture is too thick, add a tablespoon or two of water to achieve a pourable consistency.
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Pass the tomato puree through a medium strainer into a mixing bowl to remove seeds and pulp.
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Stir 2 tablespoons of Pernod, 2 teaspoons of salt, and 1/2 teaspoon of white pepper into the strained tomato sauce.
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Set the tomato-Pernod sauce aside.
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Pat the peeled and deveined shrimp dry and season them with salt and freshly ground black pepper to taste.
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Melt 4 tablespoons of unsalted butter in a large skillet over high heat.
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Add the shrimp to the hot skillet and saute until they turn pink and orange, about 1 minute per side.
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Using a slotted spoon, transfer the cooked shrimp to a platter, leaving the browned butter in the pan.
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Pour the reserved tomato-Pernod sauce into the skillet and add the julienned snow peas.
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Bring the sauce to a boil and cook, stirring occasionally, until it reduces by about one-third.
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Taste the sauce and adjust the seasoning with more salt or pepper if needed.
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Break the remaining cold butter into small pieces and stir them into the hot sauce along with the cooked shrimp.
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Continue stirring until the butter is fully incorporated and the sauce is smooth and glossy.
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Remove the skillet from the heat and ladle the shrimp and sauce over bowls of warm fettuccine.
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Garnish with chopped chervil and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 27.0kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 5.8g2%
- Dietary Fiber 1.8g8%
- Sugars 3.9g
- Protein 1.4g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe lists 2 1/2 lbs of shrimp and 8 tablespoons of butter, which are not included in the ingredient list but are referenced in the directions. Ensure you have these items on hand.
Pernod is an anise-flavored liqueur. If you prefer a non-alcoholic version, you can omit the Pernod and add a pinch of anise seed or fennel pollen, though the flavor profile will change.
Chervil is a delicate herb similar to parsley but with a hint of anise. If unavailable, flat-leaf parsley or cilantro can be used as a substitute for garnish.
For best results, use fresh, ripe tomatoes for the puree. Canned whole peeled tomatoes can be used as a substitute if fresh ones are out of season.
Do not overcook the shrimp, as they will become tough and rubbery. They are done as soon as they turn opaque and pink.
This dish pairs well with a light white wine or a crisp lager.
