Sautéed Shrimp with Orange, Basil & Pernod

Sautéed Shrimp with Orange, Basil & Pernod
Photo by Scott Phillips


  • 4 cloves garlic, peeled and lightly crushed
  • 3 Tbs. unsalted butter
  • 2 Tbs. Pernod or dry vermouth
  • 1 lb. medium shrimp
  • ¼ cup thawed orange juice concentrate
  • Coarse salt and freshly ground black pepper
  • ¼ cup thinly sliced basil leaves (see How to create a chiffonade of basil)
  • + 1 more ingredients
    • 1 bottle (8 oz.) clam juice

Bring the clam juice and orange juice to a boil over high heat in a 12-inch skillet until the mixture is reduced by half, about 5 min. Meanwhile, peel and devein the shrimp (to save time, look for "easy-peel" shrimp, which has already been deveined). With a spatula, scrape the reduced sauce into ...

View full recipe at Fine Cooking


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