2 teaspoons canola oil
1/2 cup coarsely chopped shallots
2 cups sliced fennel bulb
3/4 pound peeled shrimp
1/4 cup Pernod or Ricard
2 tablespoons water
2 tablespoons heavy cream
Salt and freshly ground pepper
Heat oil in a nonstick skillet over medium-high heat. Add the shallots and fennel and saute 5 minutes, stirring once or twice. Add shrimp and saute another minute, tossing them in the pan. Pour in the Pernod and flambe. Do this carefully: As soon as Pernod is hot, tip the pan and let the liqueur catch the gas flame. If using an electric stove, ignite with a match. Remove from the heat while flame dies down. Be sure to have a cover nearby as a safety measure.
Return to the heat and add water. Let shrimp simmer 2 to 3 minutes or until they turn pink. Remove shrimp with a slotted spoon. Raise the heat and reduce the juices in the pan by half. Add the cream and cook on low 1 minute. Return shrimp to the pan and turn over in the sauce. Add salt and pepper to taste. Divide between 2 dinner plates. Makes 2 servings.
Per serving: 382 calories (31 percent from fat), 13.1 g fat (4.3 g saturated, 4.9 g monounsaturated), 278 mg cholesterol, 36.5 g protein, 11.7 g carbohydrates, 2.7 g fiber, 305 mg sodium.