This is my French-flavored version of peel ‘n eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up! If you prefer to cook this indoors, preheat your oven to 425°F.
Grilling Method: Indirect-Medium High
2/3 cup extra-virgin olive oil, plus extra for shrimp
¼ cup Pastis (either Ricard or Pernod)
8 cloves of fresh garlic, grated
2 teaspoons fennel or anis seeds
2 teaspoons whole green peppercorns
¼ cup chopped fresh tarragon, plus more for serving
24-26 jumbo shrimp or tiger shrimp in the shells (the bigger, the better—about 1.5 pounds)
2 teaspoons coarse sea salt
Whisk together the oil, Pastis, garlic, fennel, peppercorns and tarragon. Toss 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 just fine). Pour the pastis mixture evenly over the shrimp.
Place the gratin dish in the center of the cooking grate (or in your oven) and cook about 20 minutes total, taking the dish out of the grill (or oven) and turning the shrimp over in the dish once halfway through the cooking time.
Take the dish out of the oven as soon as the shrimp are done, when they are pink, their tails are curled and they are just cooked through. You do not want to over cook them.
Serve them family style on a table spread with newspapers or something that washes easily—they can get messy! This is the French-flavored version of peel ‘n eat shrimp!
The sauce is delicious and warrants a whole baguette just for sopping up!!
ALL RECIPES ©ELIZABETH KARMEL 2019