Directions:
- Melt 2 tablespoons butter in a small sauce pan.
- Add garlic, tarragon, oregeno and pepper and lightly saute.
- Reduce heat.
- Add the cream and bring to a low boil
- Remove from heat and refridgerate at this point to allow the flavors to meld.
- Melt remaining butter in a heavy skillet on medium/high heat.
- Add peeled, tailed shrimp and saute until just pink.
- Add Pernod and flambe.
- Pour the cream/butter sauce over the shrimp, stir well, heat through and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 455.39 Kcal (1907 kJ) | ||
| Calories from fat | 295.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.85g | 51% | |
|---|---|---|---|
| Cholesterol | 101.75mg | 34% | |
| Sodium | 1360.37mg | 57% | |
| Potassium | 123.59mg | 3% | |
| Total Carbs | 33.06g | 11% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 9.62g | 19% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 55.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 331.13 Kcal (1386 kJ) | ||
| Calories from fat | 214.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.88g | 51% | |
|---|---|---|---|
| Cholesterol | 73.98mg | 34% | |
| Sodium | 989.18mg | 57% | |
| Potassium | 89.86mg | 3% | |
| Total Carbs | 24.04g | 11% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.97g | 5% | |
| Protein | 6.99g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1mg | 8% | |
| Calcium | 40.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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