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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 10-11-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 2|
|Calories from Fat: 129 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 7.7g||38 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 94.3mg||29 %|
|Sodium 204.9mg||7 %|
|Potassium 695mg||18 %|
|Total Carbohydrate 12.8g||4 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 8.5g|
|Protein 10.6g||15 %|
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Calories per serving: 215
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