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Grilled Jumbo Shrimp in Pastis: A Recipe

Chef David Denis, Le Mistral, Houston 

Marinade: 

½ cup Provencal pastis

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh cilantro

Sauce: 

2 zucchini, chopped

3 cups chicken broth

2 tablespoons lemon juice

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped shallot

1 tablespoon extra-virgin olive oil 

Fennel Confit: 

2 heads fresh fennel root, thinly sliced

6 tablespoons extra-virgin olive oil

1 clove garlic

½ teaspoon fennel powder

Salt and pepper to taste

1 bay leaf 

18 jumbo shrimp, peeled and deveined

3 tablespoon extra-virgin olive oil

2 tablespoon chopped fresh cilantro

Salt and pepper to taste 

Put all marinade ingredients in the bowl. Marinade shrimp overnight in this mixture overnight in the refrigerator. Make sauce by cooking the zucchini and shallot in olive oil over low heat for 15-20 minutes, until tender. At the last minute, add cilantro. Transfer the vegetables to a blender and pour in chicken stock; blend until smooth. Pass the sauce through a fine sieve. Season to taste with salt and pepper. Keep warm. Prepare the fennel confit by pouring the olive oil into a sauté pan. Add the fennel, garlic, bay leaf, salt, pepper and fennel powder. Cook over low heat until fennel is tender and transparent, about 20 minutes 

Salt and pepper the marinated shrimp. Grill shrimp for 5 minutes on each side. Sprinkle with cilantro.  To serve, place the fennel confit fennel on plates and cover with the shrimp. Serve the zucchini sauce on the side to show the nice red color of the shrimp. Serves 6.

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About John DeMers

I've been a journalist and author forever. My favorite single word in the English language is "foodandwine." This spirit drives my 45 published books and my weekly radio show heard in Houston, Dallas and Austin.

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