Sautéed Shrimp with Pastis and Cherry Tomatoes
Lightly kissed by the anise-flavored Pastis, these sautéed shrimp burst with the sweetness of cherry tomatoes, creating a simple yet elegant dish that brings the essence of Mediterranean shores right to your table.
Equipment
- Large skillet
- Measuring cups and spoons
- Cutting board
- Knife
- Stirring utensil
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup Pastis
- 1 pint cherry tomatoes, halved
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh basil leaves, chopped
- 1 Zest of lemon
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté until fragrant, about 1 minute.
- Increase the heat to high and add the shrimp to the skillet. Season with salt and pepper. Cook for about 2 minutes until the shrimp start to turn pink.
- Carefully pour in the Pastis and let it simmer for 1 minute, allowing the alcohol to evaporate and the shrimp to absorb the flavors.
- Toss in the cherry tomatoes and cook for an additional 3 minutes, or until the tomatoes start to soften and the shrimp are fully cooked.
- Remove the skillet from the heat, sprinkle in the parsley, basil, and lemon zest, and give everything a good stir to combine.
- Serve immediately, garnishing with extra herbs if desired.
Notes
For a non-alcoholic version, replace Pastis with a mixture of 1/2 cup (120ml) of water and 1 teaspoon of anise extract.
Ensure proper ventilation when flambéing Pastis to prevent any kitchen mishaps.
Pair this dish with a light salad or over a bed of cooked quinoa for a complete meal.