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Shrimp Anisette Alfredo... recipe for National Anisette Day

July 2, 1:14 PM

Tampa Inspirational Cook Examiner

Joseph Granato

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Freedom is ringing in the air... it is almost Forth of July, but the spirit is already in full swing. Another holiday, well a food holiday, is today. What is it you say... it is National "Anisette" day. Anisette is a anise flavored liqueur, mainly consumed in France, Italy, Mexico, Portugal and Spain.

It is slightly sweeter than other anise flavored liqueur's like Pernod and is also lower in alcohol content (25% vs 40 %). Anise is a flavoring agent in many baking recipes and is also used in savory dishes. Anisette is used in sauces, like this next recipe... Shrimp Pernod or Anisette. The anisette compliments the shrimp very nicely and the spices create a nice contrast to the sweetness of the anisette. All together this next dish will "rock your socks off", if you know what I mean!

Your local grocer will have your shrimps or your local fish market. This recipe prefers to use a large to jumbo shrimp... it is up to you (somewhere like U16-20 or U10-12). Heeeeere's... the recipe!

SHRIMP PERNOD’ or Anisette…

You can have shrimp gumbo, you can have coconut shrimp, and you can have b-b-q shrimp. You can have shrimp po’boys. You can have fried shrimp, shrimp stew and shrimps on the Barbie. No matter what kind of shrimps you have had, you got to try this one! It is so damn good! It is served over linguine, but any pasta would do. Pernod is French Liquor, which taste like Anisette liquor. (You can actually substitute Anisette liquor and it is less expensive).

4 servings…

Olive oil/butter combo

2 –3 Tablespoons fresh chopped garlic

½ - pound shitake mushrooms, stemmed and sliced

1 - pound large shrimp (16-20), peeled and deveined

MJM Seasoning mixture to taste (or low sodium Cajun seasoning)

Pernod

2 - cups heavy cream

1 - Tomato seeded and chopped

1 - small bunch green scallions, chopped

1 - pound cooked pasta… like linguine, fettuccine…

Fresh grated Parmesan – optional

Fresh chopped Parsley – garnish, optional

Take the oil/butter and heat in a large sauté pan. Add the garlic and sauté for a minute or so. Next add the mushrooms and sauté until tender. Next add the shrimp and sauté until three-quarters cooked.

Next, flame off with the Pernod (Do not pour alcohol in the pan while it is on the flame. Remove the pan from the flame, then add the liquor and place the pan back on flame. If it does not ignite right away, use a fire place match or extended lighter to light alcohol). Once the flame dies down add the cream and let simmer for several minutes or so.

Next, add the tomato and scallions. Finish cooking for another two to three minutes. Adjust seasoning and add some fresh grated Parmesan and chopped parsley, if you prefer. Pour over your pastas and Viola! Get ready to experience another one of “MJM’s Mouthgasms”.

C'est une bonne chose, that is goooood! Your friends will agree, too, that is if you invited them over. Why wouldn't you! Hey, you will make a bunch of "brownie points" with this dish and your taste buds won't be upset, either... so it is a win-win situation!

Here is a salute to all of the service people that have sacrificed their lives for our freedoms... take a few moments on Saturday to do something to show that you appreciate what others have done for you, so that you could have the freedom to be doing what you are doing at this moment. Life is a celebration and the people in it, are our gifts! Peace 2 U!

"Take the first step in faith. You don't
have to see the whole staircase.
Just take the first step."

More About: Shrimp · Pasta · Anisette · Cream sauce

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