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1
In a large pot, heat 2 tablespoons of the oil.
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2
Add the shrimp shells and cook over moderate heat until they turn pink, 3 minutes.
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3
Add the onion, fennel, celery, smashed garlic and saffron and cook until softened, 5 minutes.
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4
Add the Pernod and brandy and cook until evaporated.
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5
Stir in the tomato paste, add 6 cups of water and bring to a boil.
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6
Simmer until the broth is reduced to 4 cups, 45 minutes.
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7
Add the tarragon and parsley sprigs and let stand off the heat for 15 minutes.
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8
Strain the liquid, pressing the vegetables to mash them through the sieve.
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9
Alternatively, pass the mixture through a food mill.
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10
Discard the shrimp shells.
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11
Transfer the liquid to a saucepan and simmer until reduced to 2 cups, 30 minutes.
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12
Swirl in the butter and season with salt and pepper.
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13
In a large skillet, heat 1 tablespoon of the oil until shimmering.
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14
Season the shrimp with salt and pepper, then saute over high heat, turning once, until nearly cooked, 2 minutes.
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15
Transfer the shrimp to a plate.
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16
Add the remaining 3 tablespoons of oil to the skillet.
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17
Add the minced garlic and cook over low heat until softened and golden, 1 minute.
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18
Stir in the paprika.
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19
Return the shrimp to the skillet and add the chopped herbs and the lemon juice.
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20
Cook for 1 minute longer, until the shrimp are white throughout.
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21
Ladle the sauce into bowls and top with the shrimp.
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22
Drizzle any garlic oil over the shrimp and serve right away.
