Sauteed Shrimps with Tomatoes and Pernod

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6 large tomatoes, peeled, seeded, and diced

2 tablespoons Pernod

2 teaspoons salt

1/2 teaspoon white pepper

2 1/2 pounds medium shrimp, peeled and deveined

Salt and freshly ground black pepper to taste

8 tablespoons (1 stick) unsalted butter, cold

1/4 pound Chinese snow peas, julienned

1 bunch chervil, stems trimmed, chopped, for garnish