Shrimp Provencale

Shrimp Provencale
Christian Gille
Westin Canal Place- New Orleans, LA
Series- America #172

Description:
This simple sauté of shrimp, garlic, tomato, and parsley with a splash of Pernod is served in warmed shallow bowls. A small timbale of rice would be a nice accompaniment; place it to one side in the bowl before spooning in the Shrimp Provencal.

Serves 4

• 3 tablespoons olive oil
• 1 pound shrimp, 21 - 25 count, peeled, deveined, and butterflied
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 1/2 tomato, peeled, seeded, and chopped
• 4 sprigs parsley, stemmed and chopped
• Salt and freshly ground pepper to taste
• 3 tablespoons Pernod
• 3 tablespoons unsalted butter

Heat a skillet over medium-high heat and add the olive oil. When the oil is hot enough to shimmer, add the shrimp and toss until the shrimp turn pink and become opaque. Add the garlic, shallot, tomato, half of the parsley, and seasonings. Sauté for 3 minutes. Add the Pernod. Reduce the heat and add 1 tablespoon of the butter. Sauté for 1 more minute. Melt the remaining butter separately. Serve on warmed plates and pour the remaining butter on top. Sprinkle with the remaining parsley.