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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Shrimp in an aromatic Pernod sauce. I serve as an appetizer in pre-heated French Onion Soup bowls Ingredients:
1 lb fresh shrimp or 1 lb thawed frozen large shrimp |
3 tablespoons salted butter (separated) |
2 fresh garlic clove (minced) |
1 -2 teaspoon dry tarragon, to taste |
1 -2 teaspoon dry oregano leaves, to taste |
fresh ground pepper (your choice) |
1/2 cup heavy cream |
2 ounces pernod |
Directions:
1. Melt 2 tablespoons butter in a small sauce pan.
2. Add garlic, tarragon, oregeno and pepper and lightly saute.
3. Reduce heat.
4. Add the cream and bring to a low boil
5. Remove from heat and refridgerate at this point to allow the flavors to meld.
6. Melt remaining butter in a heavy skillet on medium/high heat.
7. Add peeled, tailed shrimp and saute until just pink.
8. Add Pernod and flambe.
9. Pour the cream/butter sauce over the shrimp, stir well, heat through and serve immediately.
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