While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Anise adds a hint of licorice flavor to an elegant dish of shrimp in a light cream sauce. Photo credit: Ali Ebright from Gimme Some Oven.
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon McCormick Gourmet™ Anise Seed
1 pound large shrimp, peeled and deveined
1/2 cup diced red bell pepper
2 large shallots, finely chopped (about 1/4 cup)
1/2 cup white wine
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
Heat oil, garlic and anise seed in large skillet on medium heat until garlic just begins to sizzle. Add shrimp in a single layer; cook about 5 minutes or until shrimp turn pink, turning once. Remove from skillet; keep warm.
Stir bell pepper into skillet; cook and stir about 3 minutes. Add shallots; cook and stir 3 minutes longer or until tender. Add wine; cook 1 minute, stirring to release brown bits from bottom of skillet.
Stir in cream, salt and pepper; simmer 3 minutes or until thickened. Return shrimp to skillet; cook and stir until heated through. Serve over cooked rice, if desired.
(Amount per serving)