Active Time
1 HR
Total Time
1 HR 45 MIN
Yield
Serves : 6
© David Malosh

How to Make It

Step 1    

In a large pot, heat 2 tablespoons of the oil. Add the shrimp shells and cook over moderate heat until they turn pink, 3 minutes. Add the onion, fennel, celery, smashed garlic and saffron and cook until softened, 5 minutes. Add the Pernod and brandy and cook until evaporated. Stir in the tomato paste, add 6 cups of water and bring to a boil. Simmer until the broth is reduced to 4 cups, 45 minutes. Add the tarragon and parsley sprigs and let stand off the heat for 15 minutes.

Step 2    

Strain the liquid, pressing the vegetables to mash them through the sieve. Alternatively, pass the mixture through a food mill. Discard the shrimp shells. Transfer the liquid to a saucepan and simmer until reduced to 2 cups, 30 minutes. Swirl in the butter and season with salt and pepper.

Step 3    

In a large skillet, heat 1 tablespoon of the oil until shimmering. Season the shrimp with salt and pepper, then sauté over high heat, turning once, until nearly cooked, 2 minutes. Transfer the shrimp to a plate. Add the remaining 3 tablespoons of oil to the skillet. Add the minced garlic and cook over low heat until softened and golden, 1 minute. Stir in the paprika. Return the shrimp to the skillet and add the chopped herbs and the lemon juice. Cook for 1 minute longer, until the shrimp are white throughout.

Step 4    

Ladle the sauce into bowls and top with the shrimp. Drizzle any garlic oil over the shrimp and serve right away.

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