makes 2 servings
- 3 cloves garlic, mined
- 3 tablespoons (45 g) shallots, minced
- 4 tablespoons (45 ml) pernod
- 3 tablespoons (45 ml) dry white wine
- 2 tablespoons (39 ml) white wine vinegar
- 1/2 tablespoon (8 g) kosher salt
- 1/2 tablespoon (8 g) MSG (monosodium glutamate)
- 1/2 teaspoon (2.5 g) white pepper
- 8 tablespoon (112 g) unsalted butter, cut into small cubes
- 1 tablespoon (15 ml) heavy (whipping) cream
- 1 tablespoon (15 ml) olive oil
- 1/2 lb (227 g) shrimp, peeled and deveined
- 1/2 cup (60 g) sweet corn kernels
- 1/4 cup (60 g) roma (plum) tomato, seeded and finely chopped
- 1/2 tablespoon (7 g) chervil, minced
- pinch saffron threads
- 2 tablespoons (15 g) scallions, finely chopped
- If you have not already, peel and devein each shrimp. Cut each shrimp in half width-wise to make bite-sized morsels.
- Heat garlic, shallots, pernod, dry white wine, white wine vinegar, kosher salt, MSG, and white pepper in a sauce pan over medium-high heat.
- When the ingredients are reduced to about 1/4 volume remove them from the stove, and add the heavy cream.
- Whisking continuously, slowly add the butter to the pan. If the sauce breaks, cool in a shallow bowl of cold water, and resume whisking.
- Once all the butter is whisked in, set aside the sauce.
- Add olive oil to a hot saute pan
- Add the shrimp to the hot oil, and sauté for 1-2 minutes
- Add tomato and corn, and continue sautéing for 1-2 minutes, until the shrimp is no longer translucent.
- Add the chervil and butter sauce to the pan, stir to combine.
- Add the saffron
- Adjust seasonings
- Garnish with scallions, and serve
Serve with crusty french bread sop up the sauce.