Fresh shrimp & fennel saute

2 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
¼ cup thinly-sliced onion
1.00 cup thinly-sliced fennel
1.00 ounce pernod
½ cup chopped tomato
1.00 teaspoon chopped orange zest
2.00 tablespoon orange juice
12.00 large shrimp; peeled and deveined
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon butter; cut small pieces

Directions

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.

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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-11-1997

Recipe by: Emeril Lagasse

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