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Serves 4 people
Preparation time: 20 minutes
Cooking time: 20 minutes
Utensils: Cutting board, knife, pan, non-stick frying pan, spoons, big bowl, scissors, garlic press


    • 4 Jumbo shrimp
    • 2 tablespoons of Pernod
    • 2 whole fennel
    • 8 tomatoes
    • 1 garlic bulb
    • 8 leaves of basil
    • 2 tablespoons of olive oil
    • Salt and pepper


Wash the vegetables and basil leaves thoroughly. Make a crosswise incision on the top of each tomato then place the tomatoes in a pan of boiling water for one minute.
Drain the tomatoes and cool them in a big bowl of cold water to stop them from cooking further. Peel the skin and dispose of the seeds. Cut the flesh of the tomatoes into small cubes.

The fennel
Cut off the green stems and external leaves then chunk out the hard part from the central core of the fennel for use. Prepare in small dices. Pour 1 tablespoon of olive oil in a non-stick frying pan, cook the fennel for 10 minutes, and then add the tomatoes and crushed garlic. Let it cook for 5 more minutes before adding salt and pepper to taste.

The shrimp
Remove shell and de-vain shrimp. Rinse and dry with paper towel.
Warm one tablespoon of olive oil in a frying pan and cook the shrimp until they are a light golden color, for 2 minutes on each side. Add 4 tablespoons of Pernod, warm the dish, and then flame it. Add salt and pepper to taste.

Place a jumbo shrimp on a bed of vegetables and decorate with sliced basil leaves.

    Pernod blends perfectly with Mediterranean ingredients and accentuates the anise flavors of the fennel used for this dish.

Recipe courtesy of

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