Pastis shrimp pays homage to South of France
This is my French-flavoured version of peel ‘n’ eat shrimp.
The dish pays homage to one of my favourite places on earth, the South of France, where pastis was born. The flavours of pastis — an anise-flavoured aperitif — and big, fat jumbo shrimp in the shell complement each other.
I leave the shrimp in the shell to protect it from the heat, and because much of the flavour is in the shell. The shrimp can cook longer if left in the shell, absorbing more of the flavours of the fragrant sauce — plus, it is fun to peel and eat the shrimp once they are cooked.
Pastis Shrimp MAKES 6 SERVINGS
2/3 cup extra-virgin olive oil, plus extra for shrimp ¼ cup pastis (Ricard or Pernod) 8 cloves of fresh garlic, grated 2 teaspoons fennel or anise seeds 2 tsp whole green peppercorns ¼ cup chopped fresh tarragon, plus more for serving 24-26 jumbo shrimp or tiger shrimp in the shells (the bigger, the better, about 1½ pounds) 2 tsp coarse sea salt Crusty baguette
Grilling method: indirect-medium high; start to finish: 40 minutes
If you prefer to cook this indoors, preheat your oven to 425 F.
Whisk together the oil, pastis, garlic, fennel, peppercorns and tarragon. Toss the cleaned and dry shrimp in a bowl with a little oil and the salt. Lay the shrimp in one layer in a shallow gratin dish or casserole (a Pyrex is fine). Pour the pastis mixture evenly over the shrimp.
Place the gratin dish in the centre of the cooking grate (or in your oven) and cook about 15 to 20 minutes, turning the shrimp over once halfway through the cooking time.
Take the dish out of the grill or oven as soon as the shrimp are done. You know they are done when they are pink, their tails are curled and they are just cooked through. Do not overcook them.
Serve the dish family style on a table spread with newspapers or something that washes easily — this dish can get messy! And don’t forget to sop up the sauce with a crusty baguette.
Per serving: 225 calories (172 from fat); 19 grams fat (3 g saturated; 0 g trans fats); 35 milligrams cholesterol; 495 mg sodium; 5 g carbohydrate; 0 g fibre; 3 g sugar; 4 g protein.