Pastis-Flamed Shrimp
serves 2-4
This is a beautiful, dramatic way to infuse shrimp with anise flavor. Unpeeled shrimp retain the most flavor, but you can peel and devein them before cooking if you like. Don't use more pastis than the recipe calls for (and have a lid on hand to cover the pan if the flames get too high). You can read more about this recipe on the Cookthink blog.
2 tablespoons olive oil
3 cloves garlic, thinly sliced
1 pound shrimp
2 teaspoons red pepper flakes
2 teaspoons fennel seeds
3 tablespoons pastis
3 tablespoons crème fraîche
2 tablespoons chopped fennel fronds
2 teaspoons freshly squeezed lemon juice
prep: 10 minutes
total: 20 minutes
skillet
1. Heat the olive oil in a medium skillet over medium high heat. When it's hot and shimmering, add the garlic and cook, stirring, 30 seconds. Add the shrimp and cook, stirring occasionally, until they turn pink, 4-6 minutes.
2. Add the red pepper flakes, fennel seeds and a sprinkling of sea salt and freshly ground black pepper. Cook 1 minute more.
3. Remove the pan from the heat and add the pastis. Carefully tilt the pan so the pastis ignites, or light it with a long match. Cook until the pastis burns off, about 2 minutes.
4. Add the crème fraîche and stir until it melts to coat the shrimp. Stir in the fennel fronds and lemon juice.
