By Chef Scott Cribb
12 large peeled and de-veined shrimp with the tail on
½ a Spanish onion diced
1 diced tomato
2-3 minced garlic cloves
1 bunch of fresh parsley
2oz white wine
salt and pepper to taste
Directions- recipe for two
Slice off four pieces of baguette on a bias about ½ inch thick. Cut them so they are at least 6 inches in length. Drizzle or lightly brush the bread with extra virgin olive oil and place on a preheated grill. A toaster oven or convection oven will work as well. Toast until golden and remove from grill.
Preheat a non-stick sauté pan with 1 Tbsp of olive oil on high heat. Once the oil is near its smoking point, add shrimp to the pan followed by the onions. This recipe only takes minutes to prepare, so everything happens in a hurry to prevent your shrimp from over-cooking. Once you can see that the shrimp are about half cooked, add the minced garlic and move everything around in the pan. Now add the white wine and 30 seconds later, the chopped tomatoes.
When liquid has reduced by half, add 1oz of Pernod (a liquorice liquor). Be careful: this should flambé if the pan is still hot enough. To finish the dish, add 11/2 Tbsp of cold butter and stir around. Finally, add the finely chopped parsley and adjust the seasoning with salt and pepper.
To plate the dish simply place one piece of baguette on a plate, pile 6 shrimp on top, spoon some of the sauce over and finish with the other piece of baguette propped on top.