Shrimp with Garlic and Pastis

Name: Shrimp with Garlic and Pastis
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 fennel bulbs; 3 tbsp butter, melted; 5 garlic cloves, cut into thin strips; 2 shallots, chopped; 1/4 cup (60 ml) olive oil; 1 lb (450 g) shrimp, peeled; 1 tsp fennel seeds; 1/4 cup (60 ml) pastis; 1/4 cup (60 ml) 35% cream

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Preparation 15 min
Cooking 25 min
Servings 4

Featured in the book Ma cuisine week-end Book (French Version)

Sans noix
Sans gluten
Sans oeufs

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Ingredients

- 2 fennel bulbs
- 3 tbsp butter, melted
- 5 garlic cloves, cut into thin strips
- 2 shallots, chopped
- 1/4 cup (60 ml) olive oil
- 1 lb (450 g) shrimp, peeled
- 1 tsp fennel seeds
- 1/4 cup (60 ml) pastis
- 1/4 cup (60 ml) 35% cream

Preparation

- On a work surface, cut the fennel bulbs in half and remove the core. Slice the fennel diagonally.
- Place a steamer basket at the bottom of a pot. Add just enough water to reach the bottom of the steamer basket. Cover and bring to a boil. Place the fennel in the basket, cover the pot and steam until al dente, making sure there’s always water in the pot. Transfer the fennel to a bowl. Add the butter. Season with salt and pepper and mix well. Keep warm.
- In a saucepan over lower heat, cook the garlic in the oil for 10 minutes. Increase the heat and add the shrimp and fennel seeds. Cook for 1 minute while stirring. Add the pastis and cook for 2 minutes. Add the cream and reduce for 2 minutes. Season with salt and pepper.
- Divide the shrimp and fennel among 4 plates. Serve with pasta drizzled with olive oil, if desired. Sprinkle with sea salt.

Shrimp with Garlic and Pastis

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Ingredients

Preparation

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