French cuisine · Fish & Seafood

Pastis Shrimp

Shrimp fried in butter, flambéed with pastis and tossed in a cream sauce with plenty of fennel fronds.

Ingredients · for 4 servings

• 600 g shrimp (peeled, tails on)
• 5 cl pastis
• 200 ml cream
• 3 shallots
• 3 garlic cloves
• 1 bunch fennel fronds
• 40 g butter
• 1 tbsp olive oil
• 1 pinch cayenne pepper
• 1 lemon
• Salt, pepper

Instructions

1. Devein the shrimp, rinse them in cold water and pat them very thoroughly dry; finely dice the shallots and garlic, roughly chop the fennel fronds.
2. Heat the butter and olive oil until very hot in a large pan and fry the shrimp for 1-2 min per side until pink outside and lightly browned.
3. Add the shallots and garlic and fry for 1 min, tossing constantly so the garlic doesn't turn bitter.
4. Remove the pan from the heat, pour in the pastis and carefully flambé; wait until the flame has fully died down.
5. Pour in the cream and simmer uncovered for 3-4 min until the sauce lightly coats the shrimp, then season with cayenne pepper, salt, pepper and a splash of lemon.
6. Fold in the fennel fronds and serve immediately with baguette while the shrimp are still juicy.