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Serves four.
ingredients
1 bottle (8 oz.) clam juice
1/4 cup thawed orange juice concentrate
1 lb. medium shrimp
3 Tbs. unsalted butter
4 cloves garlic, peeled and lightly crushed
Coarse salt and freshly ground black pepper
2 Tbs. Pernod or dry vermouth
1/4 cup thinly sliced basil leaves (see
How to create a chiffonade of basil)
how to make
Bring the clam juice and orange juice to a boil over high heat in a 12-inch skillet until the mixture is reduced by half, about 5 min. Meanwhile, peel and devein the shrimp (to save time, look for "easy-peel" shrimp, which has already been deveined). With a spatula, scrape the reduced sauce into a small bowl and set aside.
Without rinsing the pan, return it to high heat and add the butter and garlic; cook until the garlic starts to sizzle, about 15 seconds. Add the shrimp and sauté until it just starts to lose its raw color, 2 to 3 minutes, sprinkling lightly with salt and pepper to taste. The pan will start to darken as the sugar from the sauce cooks; don't worry, this will just add more flavor to the finished sauce. Add the reduced sauce and bring to a simmer. Stir in the Pernod or vermouth and the basil. Remove and discard the garlic cloves, adjust the seasonings, and serve. Angel hair pasta or rice makes a nice accompaniment.
From Fine Cooking 50, pp. 82b
photo: Scott Phillips
