Thursday, July 17, 2008

Pastis-Marinated Shrimp

For the most recent Root Source Challenge (Pastis) I played with several recipes before deciding which to submit. I ended up sending in a recipe for Cornmeal and Pastis Cookies. But I think this shrimp recipe came out really well also. The pastis wasn't overpowering: there was just a hint of anise flavor. I amplified the flavors with ground anise and fennel seeds and some chopped fennel fronds.

I served it with grilled panisses. Panisses are made of chickpea flour, cooked with water (sort of like polenta) and seasoned with salt and olive oil. Typically, the cooked batter is poured into a flat sheet to cool and then cut into french-fry shapes. There were recently panisse discussions at David Lebovitz's blog here and here. I used his recipe for the panisse batter.

I decided to try treating panisses like polenta. After I cooked the batter I poured it into small loaf pans to cool. When cool and firm, I sliced, oiled and grilled. My dinner companions and I were happy with the results. The slices held together well and the grilling gave it a nice smoky flavor. I suggest you give both ways a try.

But that's not what this post is about ...

Pastis-Marinated Shrimp
2-4 servings, depending on what you're serving them with.

For the marinade:
  • 1/4 cup pastis (I used Ricard pastis. I think ouzo would work well too.)
  • juice of 1 lemon
  • 3 garlic cloves, minced or pressed
  • 1/2 cup olive oil
  • 1 teaspoon anise seed, crushed
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon salt
  • pinch of hot pepper flakes
  • 1 pound shell-on shrimp (my shrimp were large: 21-25s)
  • 2 tablespoons chopped fennel fronds for garnish (optional)
  • lemon wedges for garnish
Combine the marinade ingredients in a bowl or gallon-size Ziploc bag. Add the shrimp and rub the marinade into them. Let the shrimp rest in the marinade for 30 minutes to an hour.

Prepare your grill. Skewer the shrimp (you may use a grill basket instead of skewers) on bamboo or metal skewers.

Grill shrimp over medium-high heat until cooked through - about 5-7 minutes, depending on the size of your shrimp.

Serve on or off the skewers, sprinkled with fennel fronds and with lemon wedges on the side.

3 comments:

davidL said...

those look great! nice to know they can be grilled successfully~

Sunday Cook said...

Thanks! I've also sliced them into thin squares, pan-fried and used them as a base for a canape.

Tres elegant, mais pas difficile!

Fearless Kitchen said...

This looks wonderful - I love the flavor of pastis.

Blog Widget by LinkWithin