Shrimp cooked in an anise-flavored liqueur is perfect for this festive season. Serve it for a weeknight or weekend dinner.
I learned to like this liqueur, usually Pernod or Ricard, in Paris where it was a popular aperitif at our local brasserie. It’s also an excellent flavoring for shellfish.
Tarragon also has an anise flavor, and Tarragon Rice adds to the French flavor of this meal. Here’s how to make it:
Heat 1 package microwaveable white rice according to directions. Measure out 1 1/2 cups (save the rest for another use). Toss the rice with about 1 cup cubed ripe tomato (from 1 small tomato), 2 teaspoons canola oil, 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried) and salt and pepper to taste. Makes 2 servings.
Fred Tasker's wine tip: These exotic flavors call for an exotic wine. Try a white gewürztraminer.
• Liqueurs are often available in miniature bottles.
• If fennel isn’t available, use sliced celery instead.
• Onion can be substituted for shallots.
• Dry vermouth can be used instead of Pernod. The flavor will be different, but very good.
• Make rice and set aside.
• Make shrimp.
This meal contains 589 calories per serving with 30 percent of calories from fat.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 shallot, 1 fennel bulb, 3/4 pound peeled shrimp, 1 small bottle Pernod or Ricard, 1 small container heavy cream, 1 package microwaveable white rice, 1 small tomato, 1 small bunch fresh tarragon or 1 bottle dried.
Staples: Canola oil, salt and black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.