nlm@mhb5b.UUCP (05/03/83)
Relay-Version:version B 2.10 delta 4/26/83; site burl.UUCP Posting-Version:version B 3/9/83; site mhb5b.UUCP Path:burl!spanky!hocda!houxz!houxm!mhuxa!mhb5b!nlm 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. ##################################################################### 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.