Shell-on Shrimp with Fennel-Pernod Sauce
Recipes
| 1 lb. | Clearwater Shell-on Shrimp |
| 1 tbsp. | Butter |
| 10 | Fennel seeds |
| 1 | Shallot, minced |
| 1½ cups | White wine |
| 3 tbsp. | Pernod |
| to taste | Salt and pepper |
| ½ cup | Heavy cream |
- In a large sauté pan, melt the butter over medium heat then add the fennel seeds and the shallots and sauté until the shallots are translucent and soft.
- Add the white wine, Pernod and shrimp and simmer until the shrimp have just turned pink.
- Add salt and pepper to taste then add the cream.
- Simmer until slightly thickened then serve immediately as an appetizer or with white rice for a main course application.