How? ‘Or’ What Shrimp His Pernod? The French favorite can be served either as a tapas or family-style, and Anna promises it’s easy to make – starting with dipping the shrimp in an olive oil, garlic, salt sauce. , Aleppo pepper and a generous splash of Pernod licorice liqueur, creating an unexpected combination.
But that’s not all! She gives you her pro tip to do Grilled baguettes, essential to absorb all that delicious sauce. Then she Cape Cod Cakes will amaze as an aperitif or as a meal. It uses a technique usually reserved for crab cakes but proves it works wonderfully with our very own Massachusetts state fish, Atlantic cod.
All of that and more in this week’s episode of The Chef’s Pantry with Anna Rossi.
- 1 lb of 15 karat shrimp, peeled and deveined (if purchasing frozen shrimp, check the back of the package to make sure the only ingredient is “shrimp” and there is NO tripolyphosphate. sodium)
- 3 tablespoons extra virgin olive oil
- 6 garlic cloves, thinly sliced 1/16 ”
- Salt and pepper to taste
- ½ teaspoon of Aleppo pepper or red pepper flakes to taste
- ¼ cup of Pernod
- Fennel parsley leaves for garnish
- Good bread, for dipping
- Place the shrimp on a paper towel to wick away excess moisture.
- Preheat a large sauté pan over medium heat and add extra virgin olive oil. When the oil begins to sparkle, lower the heat to medium-low and add the sliced garlic. Let the garlic sweat and infuse for 2 minutes. Do not let the garlic brown.
- Add the shrimp and increase the temperature to medium / medium high for a nice sear.
- Add salt and pepper and a pinch of heat such as Aleppo pepper. Cook for 2 minutes, then flip and cook another 2-3 minutes until the shrimp are pink, no longer translucent and bounce a bit if touched.
- Add Pernod. Take a match and light the mixture to burn off the alcohol. Fun!
- Give the shrimp a final kick and serve hot, tapas style, with crusty bread dipped in the oil / pernod mixture.
Cape Cod Cakes
Makes 16 – appetizer size
- 2 lemons
- 1 bay leaf
- 1 lb of cod fillet
- 2 tablespoons of cream butter
- 3 ribs of celery, finely chopped
- 1 small onion, finely chopped
- 2 tablespoons of fresh garlic, finely chopped
- 2 tbsp + 1/4 cup mayonnaise (divided), Hellman’s is always nice
- 2 teaspoons + 1 tablespoon Dijon mustard (divided)
- 2 large eggs, room temperature and whipped
- 1 teaspoon Old Bay seasoning
- 1- 1 ½ cups Italian panko breadcrumbs, to taste
- 1/4 cup fresh tarragon, finely chopped * Parsley is also nice
- Pinch of salt and pepper
- Canola or vegetable oil for frying
- Zest a lemon and reserve the zest for the cod cake mixture. Cut the lemon into slices, make quarters with the second.
- In a large saucepan, bring 3 “of water to a gentle boil. Add the lemon mills, bay leaf and 1 tsp. Cool 5 minutes before breaking into large flakes with a fork.
- Meanwhile, discard the cooking water, dry the pot and bring the frying oil to 350 * F.
- In another skillet over medium heat, melt the butter and brown the celery, onion and garlic until translucent, about 4 minutes.
- In a large mixing bowl using a wooden spoon, gently fold in the celery mixture with large pieces of flaky cod, lemon zest, 2 tablespoons mayonnaise, 2 tbsp. crumbs to bind the ingredients.
- Using an ice cream scoop, divide the cod cake mixture about the size of a lime and gently form a ball.
- Fry until golden brown on both sides and let drain on a paper towel.
- In a small bowl, combine 1/4 cup mayonnaise, dijon and lemon juice blitz for dipping.
- Serve the crab cakes warm with the dip and lemon wedges.
* AIR FRYING: they work well in an air fryer! Preheat to 375 *. Spray the surface with non-stick spray. Air fry for 14 minutes, turning halfway through cooking.