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Quick & Easy: Flambe shrimp in anise-flavored liqueur

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PERNOD SHRIMP

2 tsp. canola oil

½ cup coarsely chopped shallots

2 cups sliced fennel bulb

¾ lb. peeled shrimp

¼ cup Pernod or Ricard (anise-flavored liqueur)

2 tbsp. water

2 tbsp. heavy cream

Salt and freshly ground pepper

Heat oil in a nonstick skillet over medium-high heat. Add the shallots and fennel and saute 5 minutes, stirring once or twice. Add shrimp and saute another minute, tossing them in the pan. Pour in the Pernod and flambe. Do this carefully: As soon as Pernod is hot, tip the pan and let the liqueur catch the gas flame. If using an electric stove, ignite with a match. Remove from the heat while flame dies down. Be sure to have a cover nearby as a safety measure.

Return to the heat and add water. Let shrimp simmer 2 to 3 minutes or until they turn pink. Remove shrimp with a slotted spoon. Raise the heat and reduce the juices in the pan by half. Add the cream and cook on low 1 minute. Return shrimp to the pan and turn over in the sauce. Add salt and pepper to taste.

Divide between 2 plates and serve with rice tossed with chopped tomato and tarragon.

Makes 2 servings.

— Linda Gassenheimer

Miami Herald


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