nlm@mhb5b.UUCP (05/03/83)
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Message-ID:<314@mhb5b.UUCP>
Date:Mon, 2-May-83 21:57:48 EDT
Organization:Bell Labs, Murray Hill
Just tried a shrimp recipe from the May issue of Food & Wine.
WOW!! It's even worth the pain of deveining shrimp.
Other than that tiresome chore, the recipe's easy.
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Shrimp with Anisette
(serves 4)
Ingredients
3 Tbl unsalted butter
1 Tbl vegetable oil
20 uncooked jumbo shrimp, shelled and deveined
2 medium shallots
1 garlic clove, crushed
1 tsp finely chopped fresh chervil
or 1/2 tsp dried chervil
1 tsp minced fresh chives
1/8 tsp fennel seeds, finely crushed
2 Tbl anisette liqueur
1/2 cup fish stock
or 1/2 cup bottled clam juice
1/2 cup dry white wine
3 medium tomatoes: peeled, seeded and pureed
or 8 oz canned Italian tomatoes: drained,
seeded and pureed
1/4 cup heavy cream
salt [ I left this out ]
1 tsp chopped fresh dill, for garnish
Method
In a large skillet, melt the butter in the oil over
moderately high heat. Add the shrimp and saute, shaking the
pan frequently, until they are evenly cooked and opaque
throughout, 2 to 3 minutes.
Stir in the shallots, garlic, chervil, chives and fennel.
Sprinkle the anisette over the mixture and ignite. When the
flames subside, transfer the shrimp with a slotted spoon to
a heated platter and cover to keep warm.
Add the fish stock, wine, tomato pulp and cream to the
skillet. Bring to a boil over high heat and boil until
reduced by half, about 10 minutes. Season with salt to
taste and strain the sauce over the shrimp. Garnish with
the dill.