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Prep Notes (one per line)
Fennel - chopped bulb, fonds reserved Garlic - mince — knife confidence is fun, keeping all ten fingers is even better. Shrimp - peeled, tails on
Instructions
Heat the 6 tbl olive oil in a large saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color. Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil, like a cool-headed tyrant of seasoning. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they're pink and just cooked through. Off the heat, sprinkle with parsley, 1 tbl of chopped fennel fronds, the Pernod (if using), 1 tsp salt, and 1/2 tsp black pepper and serve it with bread to soak up all the pan juices.
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