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In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Shrimp Sauté with Basil and Sambuca

By Josie Ross

This is a great recipe. I love the flavor of anise, whether it’s from the seeds, liquor like Sambuca or Pernod, or that slight anise twist that basil has. The recipe originated in a French cookbook that I borrowed from a chef friend. I added/deleted/modified at will, and this is what evolved. Feel free to play with it- the optional ingredients will change the end product, but won’t harm it. Use what you have on hand or what suits your palate. If you use Sambuca, consider cutting down on the orange juice slightly, say to ¼ cup, and add a tablespoon of water. Sambuca is significantly sweeter than Pernod, and too much juice will make the end result syrupy. Serve this with whatever starch you prefer, pour a nice rose, sit back and enjoy the spring weather.

8 oz shrimp stock, clam juice, or chicken broth
1/3 cup orange juice
1 lb. medium shrimp
3 Tbs. unsalted butter
4 cloves garlic, peeled and lightly crushed
Coarse salt and freshly ground black pepper
2 Tbs. Sambuca, Pernod or dry vermouth
1/4 cup thinly sliced basil leaves

In a large skillet, combine the clam juice and orange juice bring to a boil over high heat. Simmer about 5 minutes. Meanwhile, peel and devein the shrimp.

Pour the orange mixture into a bowl and set aside.

In the same skillet, add the butter and garlic, and cook over high heat until the garlic starts to sizzle. Do not brown. Add the shrimp and sauté until they barely start to turn pink (about 2 minutes). Sprinkle lightly with salt and pepper. Add the reduced orange mixture, bring to a simmer, and then stir in the Pernod. Toss thoroughly, add the basil, and toss again. Remove the garlic cloves and discard them.

Serve over angel hair pasta or rice.

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