French Version Of Peel & Eat Shrimp With Delectable Sauce

This May 24, 2017 photo shows pastis shrimp at the Institute of Culinary Education in New York. This dish is from a recipe by Elizabeth Karmel. (AP Photo/Richard Drew)

By Elizabeth Karmel

This is my French-flavoured version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!

It’s one of those dishes that I make frequently for friends and family. The dish pays homage to one of my favourite places on earth, the South of France, where pastis was born.

The flavours of pastis _ the anise-flavoured aperitif from the south of France _ and big, fat jumbo shrimp in the shell complement each other.

Ricard is the pastis brand most commonly available in the states, but if you can’t find it, you can use its cooking cousin, Pernod. Pernod is a useful kitchen staple, and is great paired with shellfish, chicken, mushrooms and spinach _ anything that is good seasoned with tarragon.

I leave the shrimp in the shell to protect it from the heat, and because much of the flavour is in the shell. The shrimp can cook longer if left in the shell, absorbing more of the flavours of the fragrant sauce _ plus, it is fun to peel and eat the shrimp once they are cooked.

I place the shrimp in the bottom of a gratin dish and pour a full-flavoured potion of pastis, olive oil, garlic, fennel seed, green peppercorns, tarragon and coarse sea salt over it. Once the shrimp are soaked in the sauce, I place the gratin dish in a pre-heated grill or oven, and let them cook for 15-20 minutes, depending on their size. You’ll know when the shrimp are done when they are curled up and pink. It is better to take them out a little under-done than over-done. The smell is intoxicating!

Serve the shrimp hot-off-the-grill in the gratin dish, and soak up the sauce with a loaf of crusty French bread.



Grilling Method: indirect-medium high

=2/3 cup extra-virgin olive oil, plus extra for shrimp

1/4 cup pastis (either Ricard or Pernod)

8 cloves of fresh garlic, grated

2 teaspoons fennel or anise seeds

2 tsp whole green peppercorns

1/4 cup chopped fresh tarragon, plus more for serving

24-26jumbo shrimp or tiger shrimp in the shells (the bigger, the better, about 1.5 pounds)

2 teaspoons coarse sea salt

Crusty baguette

If you prefer to cook this indoors, preheat your oven to 425 degrees Fahrenheit.

Whisk together the oil, pastis, garlic, fennel, peppercorns and tarragon. Toss the cleaned and dry shrimp in a bowl with a little oil and the salt. Lay the shrimp in one layer in a shallow gratin dish or casserole (a Pyrex is fine). Pour the pastis mixture evenly over the shrimp. Place the gratin dish in the centre of the cooking grate (or in your oven) and cook about 15-20 minutes, turning the shrimp over once halfway through the cooking time.

Take the dish out of the grill or oven as soon as the shrimp are done. You know they are done when they are pink, their tails are curled and they are just cooked through. Do not overcook them.

Serve the dish family style on a table spread with newspapers or something that washes easily _ this dish can get messy! And don’t forget to sop up the sauce with a crusty baguette. 

Pic: (AP Photo/Richard Drew)