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Season One

Episode 1: Mushroom Hunt

Liquorice Shrimp

2 cups White wine
4 tbsp. Pernod or Sambuca
2 tbsp. Fresh lime juice
1 clove Garlic, finely minced
1 tbsp. Fennel seeds
3 Shallots, finely diced
½ stalk Celery, finely diced
1 tbsp. Fennel seeds
3 Shallots, finely diced
½ stalk Celery, finely diced
1 large Fennel bulb, halved and thinly sliced
½ Red pepper, seeded and cut into long thin strips (julienned)
2 lb. Jumbo shrimp, shelled & deveined
3 tbsp. Unsalted butter

Combine the wine, Pernod (or sambucca), lime juice, garlic, fennel seeds, shallots, celery, fennel bulb, red pepper and shrimp in a large non-reactive bowl. Cover & refrigerate for at least 1&1/2 to 2 hours so that the shrimp can properly marinate.

Remove shrimp and strain the marinade into another bowl. Set the vegetables and marinade aside in separate bowls.

Melt the butter in a large skillet over a medium high heat and add the vegetables. Sauté for 7 to 10 minutes.

Add marinade and bring mixture to a boil. Reduce heat and simmer for 20 minutes, or until most of the liquid has bubbled away.

Add shrimp and return heat to medium-high. Sauté while stirring till shrimp are just done, about 4 or 5 minutes.

Serve on a bed of basmati rice with fresh peas or carrots.