Fresh Shrimp And Fennel Saute

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/4 cup	15g / 0.5oz	Thinly-sliced onion
1 cup	237ml	Thinly-sliced fennel
1 oz	28g	Pernod
1/2 cup	31g / 1.1oz	Chopped tomato
1 teaspoon	5ml	Chopped orange zest
2 tablespoons	30ml	Orange juice
12 tablespoons	180ml	Shrimp - peeled and deveined (large)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter - cut small pieces

Recipe Instructions

In a large saute pan heat oil. Add the onions and fennel, cook, stirring for 3 minutes, or until the vegetables begin to get soft. Carefully add the pernod, it may ignite. Allow to cook for 1 minute. Add the tomatoes, orange zest, and orange juice, and shrimp, and cook for 5 minutes. Using a spoon, add in the butter, swirling to incorporate it completely. Season to taste with salt and pepper and serve.

This recipe yields 2 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2201 broadcast 10-09-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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