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Pan-fried shrimp with anise


15 minutes


15 minutes


40 shrimps

Pan-fried shrimp with anise
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45 ml (3 tbsp.) olive oil
Approximately 1 kg (2 lb.) jumbo-sized shrimps, peeled and deveined
80 ml (1/3 cup) red pepper, finely diced
15 ml (1 tbsp.) fennel seeds, crushed
Salt and freshly ground pepper
45 ml (3 tbsp.) anise liqueur
80 ml (1/3 cup) parsley leaves


  1. In a large frying pan, heat half of the oil over high heat.
  2. Sauté half of the shrimp (20) at a time for 1 to 2 minutes or until browned.
  3. Turn them over halfway through.
  4. Add half of the red pepper and fennel seeds.
  5. Season with salt and pepper.
  6. Set aside in a bowl. Repeat with the second batch of 20.
  7. Put the shrimp back in the pan, deglaze with the anise liqueur and flambé.
  8. Remove from heat, add the parsley leaves and serve immediately.


Served warm on an appetizer spoon or toothpick.

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