Ingredients

The following ingredients have 4 Servings
  • 3 ounces diced tasso ham
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 medium bulb fennel ((diced))
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon each salt and black pepper
  • 2 tablespoons olive oil
  • 1 cup dry white wine
  • 1/4 cup Pernod liqueur
  • 4 cups shrimp stock or clam broth
  • 1/4 teaspoon saffron threads ((steeped in 1 cup boiling water))
  • 2 tablespoons tomato paste
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound raw shrimp ((peeled and deveined))
  • 1 medium tomato ((diced))
  • 2 scallions ((chopped))
  • fennel fronds ((optional garnish))

Instruction

  • Saute the tasso, celery, onions, carrot, fennel, garlic, thyme. salt, and black pepper in the olive oil until tasso browns and vegetables soften.
  • Deglaze pan with wine and Pernod, adding to pan off the heat and then returning to the stove.
  • Cook several minutes then add the stock, saffron tea, tomato paste, and Worcestershire, stirring to incorporate tomato paste.
  • Add shrimp, diced tomato and scallions, continuing to cook for several minutes until shrimp turn opaque and curl lightly.
  • Serve garnished with fennel fronds if desired.