Sauteed Shrimps With Tomatoes And Pernod Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6 large: Tomatoes, peeled, seeded,
And diced,
2 tbsp: Pernod,
2 tsp: Salt,
1/2 tsp: White pepper,
2 1/2 lbs: Medium shrimp, peeled and
Deveined,
Salt and freshly ground,
Black pepper to taste,
8 tbsp: , (1 stick) unsalted butter,
Cold,
1/4 lbs: Chinese snow peas,
Julienned,
1 bunch: Chervil, 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
TAMALES WORLD TOUR SHOW #WT1A25
Source from luhu.jp
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
TAMALES WORLD TOUR SHOW #WT1A25
Source from luhu.jp
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