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Categories:Viewed: 112 - Published at: 8 years ago
Ingredients
- 6 large tomatoes, peeled, seeded, and diced
- 2 tablespoons Pernod
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 2 1/2 pounds medium shrimp, peeled and deveined
- Salt and freshly ground black pepper to taste
- 8 tablespoons (1 stick) unsalted butter, cold
- 1/4 pound Chinese snow peas, julienned
- 1 bunch chervil, stems trimmed, chopped, for garnish
Method
- 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 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.
- 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.
