Shrimp with Herbs

• 2 tablespoons olive oil
• 6-8 cloves garlic, cut in half
• 1 sprigs fresh thyme (1/4 teaspoon dried)
• 1 bay leaf
• 1/4 fennel bulb, sliced lengthwise (tops removed)
• 1 pounds large shrimp , peeled & deveined
• 1/3 cup Cognac
• 1/2 cup Beurre Blanc (see below)
• Juice and grated zest of 1 orange
• Salt and freshly-ground white pepper
• 1 tablespoons finely chopped fresh basil
• Hot, cooked rice
• Salt and freshly-ground pepper to taste

Beurre Blanc:

• 3 tablespoons white wine vinegar
• 1/2 cup dry white wine
• 2 tablespoons chopped shallot
• 1 teaspoon crushed white pepper
• 1-1/2 tablespoons heavy cream
• 12 tablespoons butter, but into small pieces
• Salt to taste
• Hot cooked rice

In a small non-reactive saucepan, combine the vinegar, wine, shallot and white pepper and boil over high heat until reduced to 2 tablespoons.

Add the cream adn boil 2 minutes.

Remove from heat and whisk in the butter 1 piece at a time.

Strain the sauce, season with salt and use or serve immediately.

Heat the olive oil in a large saucepan over high heat until smoking.

Add the garlic, thyme, bay leaf and fennel; stir.

Add the shrimp and Cognac.

Cover and remove from heat at once.

Let stand 3-4 minutes while heating the sauce.

In a small saucepan, heat the beurre blanc with the orange juice and zest.

Season with salt and pepper.

Remove from heat and stir in the chopped basil.

Serve the shrimp over rice and top with the sauce.

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