Broiled Anisette Shrimp with Quick-Roasted Tomatoes

by Sarah on August 23, 2010

Do you have a similar situation at your house? Cherry tomato explosion is what I’m talking about. Either in your backyard, or perhaps a co-worker who leaves bags of tomatoes on your desk?

The big tomatoes are taking their own sweet time ripening, but my cherry tomatoes are doing just fine.  This year I went with the yellow pear, black cherry and tiny currant tomatoes.

For the dish we’re making today, I thought it would be nice to have some roasted tomatoes in there.  It’s simple.  Toss your tomatoes onto a sheet pan and drizzle with olive oil and then season them with salt and pepper.  Throw ‘em under the broiler for a few minutes, checking them frequently.

After about 5 minutes, they look like this!  A bit wrinkly, a bit browned but sweet with a really concentrated tomato flavor.

What’s cookin’ is some broiled shrimp with a nice sauce that includes white wine, anisette (Pernod),  shallot, garlic, tarragon, parsley, butter and lemon.  The most difficult part of the whole recipe is gathering those ingredients.  My grocery store didn’t carry Pernod so I got this cheapo version–Anisette–it’s basically the same thing and since I’m using it for cooking, it’s fine.

In a small saucepan, heat a splash of olive oil and sweat the garlic and shallot.

Add wine and boil until reduced by half.

Add the anisette, tarragon, lemon, parsley,

Meanwhile…..spread the raw shrimp and roasted tomatoes on a sheet pan, then drizzle the sauce over.

Toss it around so that all the shrimp and tomatoes are coated, then spread them in a single layer so they will cook evenly.

Broil on high for about 5 minutes.  You may need to stir them a bit halfway through.

Oh dear, I’m hungry for this right now.

Dump it–sauce and all–into a big bowl and serve with a salad and a nice crusty baguette.

See all that juice?  That’s what the bread is for.  Dunkin’.

Honestly.  You can make this after work in about 15 minutes and it tastes like a million bucks.

Broiled Anisette Shrimp with Quick-Roasted Tomatoes


  • 2 lbs medium shrimp, de-veined
  • 2 cups cherry tomatoes
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 1-1/2 cups dry white wine
  • 2-3 Tbsp anisette or Pernod
  • 2 Tbsp fresh tarragon, minced
  • 2 Tbsp fresh parsley, minced
  • the juice of 1/2 lemon
  • 1 Tbsp butter
  • olive oil
  • salt, pepper


  • Turn the broiler on high. Spread the cherry tomatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper. Broil for 5 minutes or until done. Set aside.
  • In a small saucepan, heat a Tbsp of olive oil and add the garlic and shallot. Sweat until translucent. Add the wine and bring to a boil. Boil until reduced by half. Stir in the herbs, anisette, lemon juice and butter. Season with salt and pepper.
  • Pour the shrimp onto the sheet pan with the tomatoes. Pour the sauce over and toss so that all the shrimp and tomatoes are coated. Spread into a single layer so that the shrimp cook evenly. Broil for 5 minutes, or until done. You may want to stir halfway through.
  • Pour into a bowl and serve with crusty bread to dunk in the sauce.

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