This Shrimp With Pernod and Quick Preserved Lemon Appetizer recipe was created by my friend, Jessica, the owner of the Angry Blueberry catering company. Jessica served this to my husband and me as a special appetizer for our anniversary. This is so unusual, creative and unlike any appetizer I have ever tasted. Quite frankly, I could have eaten a dinner size portion and skipped the main course. It’s that delicious!
2 tablespoons extra-virgin olive oil
12 uncooked extra-large shrimp (8 to 10 per pound)
1 cup finely chopped fresh fennel
2-4 cloves of garlic depending on your liking
1/2 cup halved grape tomatoes. (Varied colors make for nice presentation.)
1/3 cup torpedo onions or you could substitute shallots
1 tablespoon chopped Quick-Preserved Lemon
1/4 cup Pernod or other anise-flavored liqueur or anise flavored liquor
1/4 cup cream
Heat oil in large skillet over medium-high heat.
Peel, devein, butterfly and flatten shrimp.
Sprinkle shrimp on 1 side with coarse salt and pepper. Add to skillet and sear 1 minute per side.
Transfer shrimp to plate.
Add fennel, tomatoes, shallots, preserved lemon and garlic.
Sauté until fennel is tender, about 4 minutes.
Add Pernod. Boil 1 minute.
Add cream. Boil 1 minute.
Return shrimp to skillet.
Toss until just opaque in center, about 1 minute.
8-10 Meyer lemons
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed
Dice the lemons fairly finely and toss them with the salt.
They will only get better with time, but you can use them within 6 hours if you like.
Afterwards, keep the remainder in the fridge and use as desired.
– The Gourmet Review