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I feel that I am lucky to be able to walk to a farmers market each Saturday. But…yes, there is a big but…it still does not compare to the markets in France that are filled with anything your heart desires. I recently visited a small market on the coast of Georgia and had to have the shrimp so that I could make this recipe from Provence once more. I urge—no, beg!—you to try this easy, impressive dish. My friend Becky and I loved it so much we had it two nights in a row. It is a foolproof dish to serve for company also. Just one caveat: It only works really well with fresh shrimp. I’ve tried it with frozen and the sauce was too watery. Et voilà!
Shrimp, sautéed in pastis with lemon and cherry tomatoes.
• 1-1/4 lbs. fresh shrimp, peeled & deveined (If made with frozen shrimp the sauce is watery)
• 2 Tablespoons olive oil
• 10 oz. cherry tomatoes, cut in half (use half red/half yellow cherry tomatoes if possible)
• 3 Tablespoons pastis (Pernod or Ricard)
• 3 Tablespoons freshly squeezed lemon juice
• 1 stick (8 Tablespoons) unsalted butter, cut into 1-Tablespoon pieces
• 2 Tablespoons julienned basil
• 1 Tablespoon chopped parsley
• 1 Tablespoon snipped chives
• salt & freshly ground pepper
1. Heat the olive oil in a large sauté pan over high heat. Add the shrimp and cook about 2 minutes, stirring frequently.
2. Add the tomatoes. Pour in the pastis and flambée.
3. When the flames die, add the lemon juice, butter, basil, parsley and chives and season with salt and pepper.
4. Swirl the pan over the heat until the butter has melted. Make sure that the sauce does not boil because it will separate.
Serve immediately, accompanied by a baguette for mopping up all the sauce.
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