Shrimp With Fennel And Herbs

The flavors of shrimp and fennel–or anything that tastes like fennel–form one of those perfect combinations we’re always looking for in our cooking. The flavors of shrimp and anise have always worked well together for my palate. This is a great light appetizer with a big and offbeat flavor.

Shrimp garnished with fresh fennel (known in supermarkets as “anise.”

  • 1 lb. large shrimp
  • 3 Tbs. olive oil
  • 1 fennel bulb, finely sliced
  • 2 cloves garlic, chopped
  • 2 shallots, finely chopped
  • 1/2 cup white wine
  • 2 Tbs. Herbsaint or Pernod
  • 1 tsp. thyme
  • 1 tsp. chervil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 drops Tabasco
  • 1 tsp. lemon juice
  • Chopped fresh parsley

1. Peel and devein shrimp.

2. Heat the olive oil in a skillet until it shimmers. Sauté the fennel and shrimp until shrimp turn pink. Add the garlic, shallots, white wine, and Herbsaint or Pernod. Bring to a boil for about a minute.

3. Lower the heat to a simmer and add the thyme, oregano, salt, pepper, Tabasco, and lemon juice. Cook until most of the liquid has been absorbed or evaporated.

Serve with chopped fresh parsley.

Serves six.

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