|
|
| |
The Association of Canadian Distillers is a proud sponsor of the Great Canadian Food Show, which airs on CBC Sunday afternoons. The spirited cooking columns
showcase some extraordinary meals. Spirits certainly add some amazing flavors
to any dish. We invite you to check out these tantalizing recipes.
|
| |
|
|
|
Liquorice Shrimp
2 cups White wine
4 tbsp. Pernod or Sambuca
2 tbsp. Fresh lime juice
1 clove Garlic, finely minced
1 tbsp. Fennel seeds
3 Shallots, finely diced
½ stalk Celery, finely diced
1 tbsp. Fennel seeds
Click here for movie
3 Shallots, finely diced
(Quicktime Movie Player recommended)
½ stalk Celery, finely diced
1 large Fennel bulb, halved and thinly sliced
½ Red pepper, seeded and cut into long thin strips (julienned)
2 lb. Jumbo shrimp, shelled & deveined
3 tbsp. Unsalted butter
- Combine the wine, Pernod (or sambucca), lime juice, garlic, fennel seeds, shallots, celery, fennel bulb, red pepper and shrimp in a large non-reactive bowl. Cover & refrigerate for at least 1&1/2 to 2 hours so that the shrimp can properly marinate.
- Remove shrimp and strain the marinade into another bowl. Set the vegetables and marinade aside in separate bowls.
- Melt the butter in a large skillet over a medium high heat and add the vegetables. Sauté for 7 to 10 minutes.
- Add marinade and bring mixture to a boil. Reduce heat and simmer for 20 minutes, or until most of the liquid has bubbled away.
- Add shrimp and return heat to medium-high. Sauté while stirring till shrimp are just done, about 4 or 5 minutes.
- Serve on a bed of basmati rice with fresh peas or carrots.
|
|
|
|
