Danie nie dla dietetyków, bo polega na znacznej ilości masła. Bardzo szybkie, bardzo dobre, lepiej brzmi z kluseczkami, ale można tez z ryżem.
Balans smakowy zależy od równowagi jarzyn i krewetek, wiec podaje ilości przybliżone, które ja wypróbowałam, ale które pewno zmienię w biegu zależnie od tego, co się w lodówce znajdzie.
- Some butter (i use ghee, as it takes to frying much better than the regular one, but it may not be a crucial distinction)
- Raw peeled shrimps (for each person i allow about 10 large ones, but you may use less)
- Some Belgian endive (i would take about 1 medium size endive per person)
- Some red onion (used one large for 4 people last time, was ok)
- Cooking apple (one large for 4 people was ok too)
- Some pernod (how much? Start with 125 ml cup for 4, adjust as you go); in despair i have been seen using absinth instead, with a splash of hot water)
- Chopped green part of the fennel head (part which looks much like dill), for garnish at the finale
- Slice endive lengthwise, into eights (half, half, half again).
- Slice onion into round rings.
- Peel an apple and slice into the eights or better (i do half, half, take the core out, then slice each piece into the elongated three parts.?).
- On medium heat melt butter in a large frying pan or a flat heavy bottom pot.
- Raise heat to high.
- Throw in the onion, fry 30 seconds mixing (lift off the pan, drop back, to cover with butter and to soften them) with a pair of large spatulas all the time.
- Throw in the shrimp, continue mixing for as long as it takes to make them red and opaque, NOT LONG, maybe a minute.
- Throw everything out into a warm receptacle (the butter may stay in the pan), set aside.
- Return the pantto a hot burner, if need be, add butter, endive and apple, heat them up, mixing over the heat, fro a minute or two, until softened and hot.
- Return the shrimps etc into the pan.
- Add the pernod, mix all for some 30 seconds.
- Take of the heat.
SERVE in the same pot or on a serving dish, sprinkled with fennel..