Sautéed Shrimp with Garlic and Capers

To get ready for summer, try this light preparation for lunch or dinner. The Pernod in this recipe enhances the smoothness and the complexity of the dish's flavor. Saffron rice (see accompanying recipe) goes well with this dish. It can be shaped in a mold and unmolded onto the center of an individual serving plate. Arrange the shrimp around the rice in a circle forming a neat, single row, with all the shrimp positioned in the same direction. If this is a main dish rather than an appetizer, serve it with vegetables, such as sauteed yellow or red peppers, as a side dish.

INGREDIENTS

2 tablespoons olive oil
1 1/2 pounds raw shrimp, peeled and deveined
1 small dried hot pepper
1/2 teaspoon salt
Freshly ground black pepper (8 turns of the pepper mill)
2 tablespoons of finely chopped garlic
1/4 cup drained capers
1/4 cup fresh lemon juice
1 tablespoon of Pernod or Ricard
1/4 cup finely chopped fresh parsley leaves

PREPARATION

1. Heat the oil in a nonstick frying pan. Add the shrimp, hot pepper, salt and pepper. Cook briefly without browning and add the garlic, capers, and lemon juice. Cook, stirring with a wooden spatula, for 2 minutes.
2. Add Pernod/Ricard and parsley. Saute for 1 minute more, being careful not to overcook the shrimp.
3. Remove to a serving platter or individual serving dishes and serve with rice.
4. Serve with Saffron Rice.

YIELD

8 appetizer servings, 4 main dish servings