Shrimp with Fennel, Tomato & Pernod Sauce

Ingredients

• Freshly ground black pepper
• ¼ cup extra-virgin olive oil
• 1 14-½-oz. can petite-diced tomatoes
• ¼ cup chopped fresh flat-leaf parsley
• 3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)
• 3 cloves garlic, smashed
• 1 tsp. chopped fresh thyme
• + 3 more ingredients
• • 1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
  • ¾ tsp. kosher salt; more as needed
  • ¼ cup Pernod (French anise-flavor liqueur)

Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns ni...

View full recipe at Fine Cooking