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Shrimp in Fennel-Pernod Sauce

Shrimp cooked in a sauce of fennel seeds, shallot, white wine, Pernod, and cream.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Fennel and shallot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 146 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Shrimp in Fennel-Pernod Sauce

Ingredients

Directions

Make the sauce

  1. Melt butter in a non-stick skillet over medium heat.

  2. Add fennel seeds and shallot and sauté until the shallot is translucent.

  3. Add wine, Pernod, and shrimp and simmer just until the shrimp turn pink.

  4. Season to taste with salt and pepper, add cream, and simmer until the sauce thickens slightly.

Serve

  1. Serve as an appetizer or, accompanied by rice, as a main course.

Nutrition, whole recipe (rough)

317Calories
26 gProtein
18 gFat
11 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Shrimp100g cooked99
Cream1 tbsp (15ml) heavy51
Fennel1/2 bulb (87g)27
Wine2 tbsp cooking wine (30ml)25
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Fennel + shallottop 2% of all pairs
    Smell alikestrong
    Cooked together146 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Fennel + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together1,216 recipes

    Shared aroma: myristicin (spice, warm).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Fennel + white winetop 10% of all pairs
    Smell alikemoderate
    Cooked together291 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Shrimp
Provides the main protein; they turn pink and firm when cooked through.
Heavy cream
Adds richness and body, and thickens the sauce slightly as it simmers.
White wine
Forms the liquid base of the sauce and carries the flavours of the aromatics.
Pernod
Adds a distinct anise aroma that complements the fennel seeds.
Butter
Adds fat and flavour for sautéing the fennel seeds and shallot.

The step that matters

Simmer the shrimp just until pink. Shrimp turn firm and rubbery when overcooked, since proteins tighten quickly with heat. Stopping as soon as they turn pink keeps them tender.

Swap the shallot

How well each one fits the dish's main ingredients (shrimp, butter, fennel, white wine, pepper, cream):

  1. Potatofits about as well
  2. Capsicumfits about as well
  3. Chivefits about as well
  4. Shallotthe original

Fit is the average pairing score against shrimp, butter, fennel, white wine, pepper, cream. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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