3 tablespoons unsalted butter

1 tablespoon vegetable oil

20 uncooked jumbo shrimp, shelled and deveined

2 medium shallots, minced

1 garlic clove, crushed

1 teaspoon finely chopped fresh chervil or 1/2 teaspoon dried

1 teaspoon minced fresh chives

1/4 teaspoon fennel seeds, finely crushed

2 tablespoons anisette liqueur

1/2 cup fish stock or bottled clam juice

1/2 cup dry white wine

3 medium tomatoes--peeled, seeded and pureed, or

1 can (8 ounces) Italian peeled tomatoes--drained, seeded, and pureed

1/4 cup heavy cream

Salt

1 teaspoon chopped fresh dill, for garnish

1. In a large skillet, melt the butter in the oil over moderately high heat. Add the shrimp and saute', shaking the pan frequently, until they are evenly cooked and opaque throughout, 2 to 3 minutes.

2.Stir in the shallots, garlic, chervil, chives and fennel. Sprinkle the anisette over the mixture and ignite. When the flames subside, transfer the shrimp with a slotted spoon to a heated platter and cover to keep warm.

3.Add the fish stock, wine, tomato pulp and cream to the skillet. Bring to a boil over high heat and boil until reduced by half, about 10 minutes. Season with salt to taste and strain the sauce over the shrimp. Garnish with the dill.