Sauteed Shrimps with Tomatoes And Pernod

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Sauteed Shrimps with Tomatoes And Pernod Ingredients

6 lg Tomatoes; peeled, seeded,	Freshly-ground black pepper;
And diced	8 tb Unsalted butter - (1 stick);
2 tb Pernod	1/4 lb Chinese snow peas; julienned
2 ts Salt	4 Servings Warm fettuccine
1/2 ts Freshly-ground white pepper	1 bn Chervil; stems trimmed,
2 1/2 lb Medium shrimp; peeled,	And chopped; for garnish
Salt; to taste

Instructions for Sauteed Shrimps with Tomatoes And Pernod

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 - http://www.foodtv.com 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.

Main Ingredient: ShrimpCuisine: Uncategorized

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