Sautéed Shrimp With Fennel, Tomato & Pernod Sauce

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
698
FAT
73%
CHOL
95%
SOD
156%

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Ingredients for 3 servings

1 14-1/2-oz. can petite-diced tomatoes

Freshly ground black pepper

1 tsp. chopped fresh thyme

3 cloves garlic, smashed

3 cups very thinly sliced fennel (1 small to medium bulb, trimmed and cored first)

3/4 tsp. kosher salt; more as needed

1/4 cup chopped fresh flat-leaf parsley

1/4 cup Pernod (French anise-flavor liqueur)

1 lb. shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry

1/4 cup extra-virgin olive oil

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