Shrimp scampi with Pernod and fennel fronds from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 201) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • jhallen on September 07, 2024

    This was great - simple enough for every day but nice enough for guests. Perfect for watching the US Open with friends, which is how we spent tonight.

  • Lepa on September 10, 2016

    The flavor was very subtle. I think I messed up by putting a cover on the frying pan so the shrimp would steam a bit. If I had left it off, I think the juices would have reduced and become more flavorful. We liked this but not as much as I expected to.

  • stockholm28 on July 09, 2014

    Really liked this. I used ouzo instead of pernod. The anise flavor was quite mellow. Really nice quick dish (except for prepping the shrimp). I server with the fennel salad she recommends and it was a great combination.

  • westminstr on July 19, 2013

    In the middle of a heat wave, I turned to this quick and easy dish. I had no white wine so subbed a splash of sherry and a bit of water. We just loved this dish! Barely any prep or cook time but big, bold and bright flavors to wake up the palate on a hot day. Served with crusty bread and a shaved fennel and arugula salad (not the one from the book). Yet another winner from this book.

  • Laura on July 21, 2012

    Pg. 201. Made this for lunch today and I agree that this is a quick and easy dish, so would be perfect for a weeknight dinner. Beyond that, I didn't love it as much as previous reviewers. Since there were only 2 of us, I halved the amount of shrimp called for, but kept everything else the same, so of course there was quite a bit of sauce/broth. I should have made pasta or rice to serve it over, or had some bread to sop up the liquid, but I was trying to keep the meal light. I found the flavors to be quite muted, not nearly as bold as I was hoping. I didn't dislike it at all; I just didn't love it. And when I'm making something with THAT much butter, I really want to LOVE it!

  • Cheri on April 30, 2012

    Easy, nice clean flavor. Delicious. Served over pasta. Will definately make it again.

  • Breadcrumbs on April 06, 2012

    p. 201 As anise-addicts, of course this dish had immediate appeal. The fact that it was quick and simple to prepare just sealed the deal. This comes together in no time and the only change I made was to use MC’s alternative preparation, which includes some chopped tomatoes. I happened to have a handful of grape tomatoes that were getting a little wrinkled so I tossed them in as well. This dish was absolutely delicious. So fast and so flavourful. A perfect weeknight recipe that yields restaurant quality results. This dish, a salad and some crusty bread and you’re all set. Wonderful! I’ll definitely make this again. Photos here: http://chowhound.chow.com/topics/841838#7261121

  • amraub on February 19, 2012

    Subtle flavours, but delicious. Quick and easy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.