Free Recipe Sauteed Shrimps with Tomatoes And Pernod
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Sauteed Shrimps with Tomatoes And Pernod Recipe
6 lg Tomatoes; peeled, seeded,
And diced
2 tb Pernod
2 ts Salt
1/2 ts Freshly-ground white pepper
2-1/2 lb Medium shrimp; peeled,
-deveined
Salt; to taste
Freshly-ground black pepper;
-to taste
8 tb Unsalted butter – (1 stick);
-cold
1/4 lb Chinese snow peas; julienned
4 Servings Warm fettuccine
1 bn Chervil; stems trimmed,
And chopped; for garnish
Sauteed Shrimps with Tomatoes And Pernod Preparation
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 Recipe 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-23-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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