Shrimp with Pastis recipe from Chef Jill Mathias of Chez Nous
Photos by Andrew Cebulka

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4 servings

  • 24 large shrimp, heads on
  • 2 tablespoons canola oil, divided
  • 1 head fennel, thinly sliced
  • 1 clove garlic, sliced
  • ½ white onion, thinly sliced
  • Juice of 1 lemon
  • 4 tablespoons pastis liqueur, divided
  1. Peel shrimp, leaving on heads and tails. Devein and rinse.
  2. Heat 2 sauté pans over medium-high heat.
  3. Pour 1 tablespoon canola oil into each pan.
  4. In first pan, add fennel, garlic and onion. Cook until tender, 3–5 minutes.
  5. Working in batches, place enough shrimp in second pan to cover bottom. Sear shrimp on one side until they begin to develop pink color.
  6. Flip shrimp over, remove from heat, and add lemon and 2 tablespoons pastis.
  7. Return pan to heat and sear on second side. Repeat process with remaining shrimp.
  8. Divide fennel mixture between 4 plates. Top with shrimp and enjoy!
  • from Chef Jill Mathias of Chez Nous, Charleston, South Carolina

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