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French   -   Crevettes Carpentras   adapted from Pedaling Through Provence by Sarah Leah Chase

  • 3/4 Cup Olive Oil
  • 1/4 Cup Pastis -- Pernod Or Ricard
  • 6 Cloves Garlic -- Finely Chopped
  • 2 Teaspoons Fennel Seed
  • 1/2 Cup Parsley -- Finely Chopped
  • 3 Pounds Medium Shrimp
  • Salt And Pepper -- To Taste
  • 1 Whole Lemon -- Thinly Sliced
Directions Preheat oven to 425 degrees. Whisk together olive oil, pastis, garlic, fennel and parsley. Pour over the shrimp and toss to coat. Season with salt and pepper. Transfer shrimp to a baking dish, large enough to form a single layer. Tuck the lemon slices among the shrimp. Bake for 5 minutes, flip and bake for another 5 minutes or until pink. Serve with bread to soak up the sauce.
Serves 6
Time to Make 0:00

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