Jumbo Shrimp Flamed With Pernod

1. 1

   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.

2. 2

   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.

3. 3

   The fennel

4. 4

   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.

5. 5

   The shrimp

6. 6

   Remove shell and de-vain shrimp. Rinse and dry with paper towel.

7. 7

   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.

8. 8

   Presentation:

9. 9

   Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.

10. 10

    Note:

11. 11

    Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

* Per serving · 4 servings · Values may vary.

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