Shrimp In Fennel And Pernaud Sauce

Sounds fancy and difficult, but really isn't, while being totally delicious!

Ingredients:

• 1 lb. cooked, peeled large shrimp (24 per lb.), room temperature
• 1 fennel bulb
• 2 large shallots
• 1 tbsp. butter
• 1/4 cup Pernaud (French Anise flavored liquor)

Finely chop fennel and shallots. Sautee in butter until brown and aromatic (i.e. the fragrance can be smelled throughout the kitchen). Add the shrimp and mix until heated (do not overcook). Warm the Pernaud in a Pyrex measuring cup or another cup with a handle in the microwave (30 seconds max). Pour over the shrimp in the skillet and deglaze (i.e. scrape the brown bits from the bottom and stir).

This entire dish preparation should take 15 minutes, and it is both delicious and elegant.

NOTE: I'm a pyromaniac. For additional flare and fireworks, light the Pernaud as you pour it off the cup onto the skillet (gather your hair before you do that to make sure it doesn't catch fire). The fire is a gorgeous bluish-red, and the taste is enhanced by the additional caramelization. Enjoy!