Sautéed Shrimp with Orange, Basil & Pernod

Ingredients

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

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