Drunken Shrimp | Cook | Tasting Table

Absinthe, with its storied reputation and polarizing flavor, might not be the first thing you reach for when deglazing a panful of sizzling seafood. But we'll bet these spicy, saucy drunken shrimp from chef Isaac Toups just might change your mind. Get the recipe at: TastingTable.com/drunkenshrimp.
INGREDIENTS
For the Spice Blend:
2 teaspoons fennel seeds, toasted and ground
1 teaspoon freshly ground black pepper
1 teaspoon Aleppo pepper
For the Drunken Shrimp:
1¼ pounds (12 medium-size) shrimp, peeled and deveined
Spice blend
Kosher salt, to taste
2 tablespoons canola oil
1 medium shallot, minced
12 cherry tomatoes, halved
¼ cup absinthe (preferably Pernod)
¼ cup seafood stock
4 tablespoons cold butter, cubed
Toasted French bread, for serving
DIRECTIONS
1. Make the spice blend: In a large bowl, mix all of the ingredients until fully incorporated.
2. Make the drunken shrimp: In the same bowl, add the shrimp and toss until fully coated with the spice blend. Season with salt.
3. In a large, heavy-bottomed pan, heat the oil over high heat. When the pan is smoking, add the shrimp and sear until golden brown, 1 minute. Flip the shrimp and sear the other sides, 30 seconds. Add the shallots and tomatoes, and cook for 1 minute. Deglaze the pan with the absinthe and wait for the flame to disappear, 1 minute. Add the stock and cook for 30 seconds. Turn off the heat and add the butter, stirring the pan until the butter melts completely and emulsifies with the stock. Transfer to a serving dish and serve with toasted French bread.
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