- 4 TBSP. olive oil
- ½ med. onion, minced
- 3 med. cloves of garlic, minced
- 3 med. very ripe, fresh tomatoes, seeded & cut in small dice
- ¾ tsp. sea salt
- ¼ tsp. freshly ground pepper (or more)
- ¼ cup Pernod
- 3 TBSP. flat leaf parsley, finely chopped
- 1 lb. shrimpy shrimp, head and tails on, shelled & deveined
- 1/2 cup shrimp stock
- 1 Tablespoon unsalted butter
- Heat a large, heavy bottomed sauté pan over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft.
- Remove garlic and onions from pan, reserving olive oil and saute shrimp over medium- high heat until lightly browned.
- Remove pan from heat and carefully deglaze pan with Pernod. Return to heat and flame. remove shrimp, add shrimp stock and reduce by 1/2.
- Return shrimp to pan along with tomatoes and butter and boil while swirling pan to emulsify butter into a creamy sauce. add parsley, mix well and adjust seasoning. I like to add a small dash of fresh lemon juice at this point to “wake up” the flavour.