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Ingredientes
- 6 lrg Tomatoes peeled, seeded,
- Â Â and diced
- 2 Tbsp. Pernod
- 2 tsp Salt
- 1/2 tsp Freshly-grnd white pepper
- 2Â 1/2 lb Medium shrimp peeled, deveined
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 8 Tbsp. Unsalted butter - (1 stick) cool
- 1/4 lb Chinese snow peas julienned
- 4 x servings Hot fettuccine
- 1 bn Chervil stems trimmed,
- Â Â and minced, for garnish
Direcciones
- Puree tomatoes in a blender till smooth. If dry, add in a Tbsp. or possibly two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and white pepper. Reserve.
- Season shrimps with salt and pepper. Heat 4 Tbsp. butter in a large skillet over high heat. Saute/fry shrimps till pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan.
- Add in reserved tomato sauce and julienned snow peas to pan. Bring to a boil and cook till reduced by about one-third. Adjust seasonings to taste.
- Break remaining butter in small pcs and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of hot fettuccine. Garnish with chervil and serve immediately.
- This recipe yields 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 591g | |
| Recipe makes 4 servings | |
| Calories 561 | |
| Calories from Fat 252 | 45% |
| Total Fat 28.52g | 36% |
| Saturated Fat 15.62g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 492mg | 164% |
| Sodium 1599mg | 67% |
| Potassium 1175mg | 34% |
| Total Carbs 14.38g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.55g | 4% |
| Protein 60.8g | 97% |
