Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp.
Ingredients
Makes 4 servings
Step 1
使用小刀或厨房剪,蝴蝶hrimp from tail to base of head, leaving peel and head on; devein.
Step 2
Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
Step 3
Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
Step 4
Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
Leave a Review
Reviews (5)
Back to TopEasy and delicious. I think the pernod is worth buying because it has a wonderful flavor and keeps a long time. Also after making this many times I tried peeling the shrimp first and prefer this since it holds the flavor better. You do have to make sure you don't dry out the shrimp by overcooking.
seattlejpm
Seattle, WA
4/16/2020
Made with shrimp and served with Mango Gazpacho in place of pickled shrimp. Easy and fantastic! Can't wait to make again...
carokel
Chicago, IL
5/4/2015
Huge hit at my dinner party! I could not find spot prawns, or even any prawns with heads on where I shot, but very large shrimp worked just fine. For 2 pounds, though, I needed to add more oil to get adequate coverage with the marinade. Also, did not want to buy Pernod or ouzo for just this, so substituted Chinese 5 Spice blend (2 Tbs) for that, and it was delicious. Next time I might use a little less than that. Will definitely make this again, great and easy for festive occasions.
ninahaft
5/14/2013
This was just terrific. Ran to the fish market for jumbo shrimp, had sambuca at home and everything else that was needed. Followed everything to a tea...superb!
franzna
10/23/2011
Very nice, flavorful yet light. Easy to make and I will make it again!
Anonymous
Dartmouth MA
10/18/2011
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