Sauteed Shrimps With Tomatoes And Pernod

Recipe Ingredients

6 cups	375g / 13oz	Tomatoes - peeled, seeded, (large)
		And diced
2 tablespoons	30ml	Pernod
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
2 1/2 lbs	1135g / 40oz	Medium shrimp - peeled, deveined
		Salt - to taste
		Freshly-ground black pepper - to taste
8 tablespoons	120ml	Unsalted butter - (1 stick) - cold
1/4 lb	113g / 4oz	Chinese snow peas - julienned
4		Warm fettuccine
1		Chervil - stems trimmed,
		And chopped, for garnish

Recipe Instructions

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 white 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 to pan. 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.

This recipe yields 4 servings

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1A25 broadcast 10-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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