Shrimp in Creamy Pancetta Pernod Sauce Eat & Drink Jan 13 Written By Jen PrintWith ImageWithout ImageShrimp in Creamy Pancetta Pernod Sauce Yield: 4 Author: Jennifer CartierPrep time: 10 MinCook time: 20 MinTotal time: 30 MinCook modePrevent screen from turning off Ingredients 1 lb (450g) large shrimp, peeled and deveined 4 oz (115g) pancetta, diced 2 tbsp olive oil2 cloves garlic, minced1 small shallot, finely chopped 1/4 cup (60ml) Pernod (or any anise-flavoured liqueur) 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc) 1/2 cup (120ml) heavy cream 1/2 cup (120ml) chicken broth (or seafood stock) 1 tbsp fresh lemon juice (about half a lemon)Salt and freshly ground black pepper, to tastePinch of red pepper flakes (optional, for heat)Fresh parsley, chopped (for garnish)Instructions1. Cook the Pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and golden about 5-7 minutes. Stir occasionally to ensure even cooking. Once cooked, remove the pancetta from the pan and set it aside, but leave the rendered fat in the skillet.2. Sauté the Aromatics: Add the minced garlic and chopped shallot to the skillet with the pancetta fat. Sauté for 2-3 minutes over medium heat, until the shallot softens and becomes translucent, and the garlic becomes fragrant (be careful not to burn the garlic). If you'd like a bit of heat, you can add a pinch of red pepper flakes at this point.3. Deglaze with Pernod and Wine: Pour in the Pernod and dry white wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Allow the alcohol to cook off for about 2-3 minutes, letting the sauce reduce slightly.4. Cook the Shrimp: Add the shrimp to the skillet, seasoning them with salt and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside.5. Make the Creamy Sauce: To the skillet, add the chicken broth (or seafood stock) and bring the sauce to a simmer. Let it cook for 3-4 minutes to reduce slightly. Stir in the heavy cream, and bring the sauce to a gentle simmer. Let it cook for another 3-4 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.6. Combine and Finish: Return the cooked shrimp and crispy pancetta to the skillet. Stir to combine and coat the shrimp in the creamy sauce. Add the fresh lemon juice and adjust the seasoning with more salt, pepper, and red pepper flakes if desired. Let everything cook together for another 1-2 minutes, just until heated through.7. Serve: Transfer the shrimp and sauce to a serving platter or individual plates. Garnish with freshly chopped parsley and serve immediately.Nutrition Facts Calories 452 Fat 30 g Sat. Fat 12 g Carbs 4 g Fiber 0 g Net carbs 4 g Sugar 2 g Protein 28 g Sodium 443 mg Cholesterol 235 mg Did you make this recipe?Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen recipesdinner Jen
Shrimp in Creamy Pancetta Pernod Sauce Eat & Drink Jan 13 Written By Jen PrintWith ImageWithout ImageShrimp in Creamy Pancetta Pernod Sauce Yield: 4 Author: Jennifer CartierPrep time: 10 MinCook time: 20 MinTotal time: 30 MinCook modePrevent screen from turning off Ingredients 1 lb (450g) large shrimp, peeled and deveined 4 oz (115g) pancetta, diced 2 tbsp olive oil2 cloves garlic, minced1 small shallot, finely chopped 1/4 cup (60ml) Pernod (or any anise-flavoured liqueur) 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc) 1/2 cup (120ml) heavy cream 1/2 cup (120ml) chicken broth (or seafood stock) 1 tbsp fresh lemon juice (about half a lemon)Salt and freshly ground black pepper, to tastePinch of red pepper flakes (optional, for heat)Fresh parsley, chopped (for garnish)Instructions1. Cook the Pancetta: In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until it becomes crispy and golden about 5-7 minutes. Stir occasionally to ensure even cooking. Once cooked, remove the pancetta from the pan and set it aside, but leave the rendered fat in the skillet.2. Sauté the Aromatics: Add the minced garlic and chopped shallot to the skillet with the pancetta fat. Sauté for 2-3 minutes over medium heat, until the shallot softens and becomes translucent, and the garlic becomes fragrant (be careful not to burn the garlic). If you'd like a bit of heat, you can add a pinch of red pepper flakes at this point.3. Deglaze with Pernod and Wine: Pour in the Pernod and dry white wine to deglaze the pan, scraping up any brown bits from the bottom of the skillet with a wooden spoon. Allow the alcohol to cook off for about 2-3 minutes, letting the sauce reduce slightly.4. Cook the Shrimp: Add the shrimp to the skillet, seasoning them with salt and pepper. Cook the shrimp for 2-3 minutes per side until they turn pink and opaque. Once cooked, remove the shrimp from the pan and set them aside.5. Make the Creamy Sauce: To the skillet, add the chicken broth (or seafood stock) and bring the sauce to a simmer. Let it cook for 3-4 minutes to reduce slightly. Stir in the heavy cream, and bring the sauce to a gentle simmer. Let it cook for another 3-4 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.6. Combine and Finish: Return the cooked shrimp and crispy pancetta to the skillet. Stir to combine and coat the shrimp in the creamy sauce. Add the fresh lemon juice and adjust the seasoning with more salt, pepper, and red pepper flakes if desired. Let everything cook together for another 1-2 minutes, just until heated through.7. Serve: Transfer the shrimp and sauce to a serving platter or individual plates. Garnish with freshly chopped parsley and serve immediately.Nutrition Facts Calories 452 Fat 30 g Sat. Fat 12 g Carbs 4 g Fiber 0 g Net carbs 4 g Sugar 2 g Protein 28 g Sodium 443 mg Cholesterol 235 mg Did you make this recipe?Tag @thecartierskitchen on instagram and hashtag it #cartierskitchen recipesdinner Jen
