For this butter-and-garlic-laden Italian-American scampi, buy the best shrimp you can find because the success of the dish depends on the quality of the seafood. I like to use a mix of herbs and Pernod instead of white wine for a unique flavor boost.
- 2 pounds U-15 ocean-caught brown shrimp
- 8 cloves garlic, sliced thin
- 1 cup sliced shallots
- 1/4 cup minced fresh fines herbs: tarragon, parsley, savory, chives
- 3 tablespoons extra virgin olive oil
- 1/4 cup Pernod
- 1 tablespoon lemon juice
- 4 tablespoons butter
Peel and devein the shrimp.
Preheat a large skillet over medium heat and add the oil, when aromatic and rippling add the garlic, onions and sauté until beginning to caramelize.
Push onion mix to the sides, raise heat to high and add the shrimp, cooking until almost all the shrimp have curled up, a few minutes at most.
Add the herbs, toss and cook for a moment. Add the Pernod and cook until almost evaporated, then add the lemon juice. Swirl and add the butter. Swirl the pan until the sauce has come together.
Season with salt and pepper. Serve immediately with extra lemon slices and bread for dipping.
Photograph by Madeleine Hill.