>Editor's note: The recipe below is from Govind Armstrong's Small Bites, Big Nights and is part of a special menu he created for Epicurious's Wine.Dine.Donate program.
Chef's notes:
If you are unable to find Pernod, you may substitute a close anisette cousin, Ricard.
Does licorice remind you too much of Grandma's bowl of stale candy? If you don't want to impart any anise flavor, just stick with regular white wine or dry vermouth.
You can substitute any North American saltwater shrimp for the Santa Barbara spot prawns.
To blanch and peel tomatoes, first cut an X in the end opposite the stem, then immerse in boiling water 10 to 15 seconds. Transfer to a bowl of ice and cold water, then peel.
