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This recipe is from the book Barefoot Contessa Foolproof written by Ina Garten. A fancy looking dish with fleur de sel yet naturally flavorful with fennel bulb, shrimp and anise liqueur and garlicky juices tie everything together. This dish is usually served as first course with crusty French bread to soak up all the delicious juices.
they look delicious
Heat olive oil in a wide saute pan. Add fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium low, add garlic and red pepper flakes and cook at a very low sizzle for 2-3 mts until the garlic begins to color.
Pat the shrimp dry with paper towel , add them to the pan, and toss together with fennel and olive oil .
Spread shrimp in one layer and cook on medium for 2 minutes on each sides each by turning. Wait until they turn pink and just cooked through.
Switch off heat and sprinkle parsely, tbsp fennel fronds, the Pernod(if using) fleur de sel, pepper powder.
Serve in bowls with really crusty bread to soak up all the garlicky pan juices.
SERVING: 3
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
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