Jumbo Shrimp Flamed With Pernod On A Bed Of Fennel And Tomato Recipes

Steps:

• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute. Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes. The fennel Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste. The shrimp Remove shell and de-vain shrimp. Rinse and dry with paper towel. Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste. Presentation: Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves. Note: Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

Steps:

• Preparation time: 20 minutes.
• Cooking time: 20 minutes.
• Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press.
• Preparation:.
• Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
• Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.
• The fennel.
• Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.
• The shrimp.
• Remove shell and de-vain shrimp. Rinse and dry with paper towel.
• Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.
• Presentation:.
• Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.
• Note:.
• Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.