Recipe

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

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Ingredients

2 whole fennel .
salt & pepper .
2 tbsps olive oil .
8 leaves basil .
2 tbsps Pernod .
8 tomatoes .
Ingredients .
4 large shrimp .
1 garlic clove

Directions

Step #1 Preparation time: 20 mins.
Step #2 Cooking time: 20 mins.
Step #3 Utensils: Cutting board, knife, big bowl, scissors, spoons, non-stick frying pan, pan, garlic press.
Step #4 Preparation:.
Step #5 Wash the vegetables & basil leaves thoroughly.
Step #6 Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one min.
Step #7 Drain the tomatoes & cool them in a big bowl of cold water to stop them from cooking further.
Step #8 Peel the skin & dispose of the seeds.
Step #9 Cut the flesh of the tomatoes into small cubes.
Step #10 The fennel.
Step #11 Cut off the green stems & external leaves then chunk out the hard part from the central core of the fennel for use.
Step #12 Prepare in small dices.
Step #13 Pour 1 tbsp of olive oil in a non-stick frying pan, cook the fennel for 10 mins, & then add the tomatoes & crushed garlic.
Step #14 Let it cook for 5 more mins before adding salt & pepper to taste.
Step #15 The shrimp.
Step #16 Remove shell & de-vain shrimp.
Step #17 Rinse & dry with paper towel.
Step #18 Warm one tbsp of olive oil in a frying pan & cook the shrimp until they are a light golden color, for 2 mins on each side.
Step #19 Add 4 tbsps of Pernod, warm the dish, & then flame it.
Step #20 Add salt & pepper to taste.
Step #21 Presentation:.
Step #22 Place a jumbo shrimp on a bed of vegetables & decorate with sliced basil leaves.
Step #23 Note:.
Step #24 Pernod mixs perfectly with Mediterranean ingredients & accentuates the anise flavors of the fennel used for this dish.
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Jumbo Shrimp Flamed With Pernod On A Bed Of Fennel And Tomato Recipe

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