SAUTEED SHRIMPS WITH TOMATOES AND PERNOD
Steps:
- 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 pink-orange, 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 one-third. 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.
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Melissa Vinroe
[email protected]This dish is a great way to use up leftover shrimp.
SS KILLER
[email protected]I highly recommend this dish to anyone who loves shrimp.
Babalwa Nolubabalo
[email protected]This dish is perfect for a special occasion.
Dainca Neal
[email protected]I will definitely be making this dish again.
anna pittard
[email protected]This dish is so flavorful and easy to make.
Adenusi Mariam
[email protected]I've never had Pernod before, but I loved it in this dish.
Satuka Shankar
[email protected]This dish is a must-try for any seafood lover.
Bengali
[email protected]I can't wait to make this dish again soon.
Asad Pathan GAMING
[email protected]This dish is a great way to impress your guests.
wolf eye goods & trade video blog
[email protected]I would definitely recommend this dish to anyone who loves shrimp.
Jasmine Wakings
[email protected]The tomatoes and Pernod really make this dish something special.
PaNDAV RAI
[email protected]I'm not a huge fan of shrimp, but I really enjoyed this dish.
Tamil Pavaan
[email protected]This dish is definitely a keeper!
Shoaib Budarkhel
[email protected]I added a little bit of cayenne pepper to give the dish a little kick.
Bang Wyz
[email protected]I served this dish over rice, and it was delicious.
mohamed zameer
[email protected]This dish is so easy to make, and it's perfect for a weeknight meal.
Waqar Younis Qaisrani
[email protected]I used frozen shrimp, and they turned out great.
MEERAIN BILAL REKI
[email protected]The Pernod adds a really nice anise flavor to the dish.
Jibananjali Magar
[email protected]I've made this dish several times now, and it's always a hit with my family and friends.
Nathan Wallace
[email protected]This dish was a delightful surprise! The combination of flavors was perfect, and the shrimp were cooked to perfection.