Shrimp st. tropez
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Butter |
| ½ | large | Onion; finely chopped |
| 24 | larges | Shrimp; peeled |
| 2 | ounces | Pernod liqueur |
| 1 | pint | Whipping cream |
| 1 | tablespoon | Dill |
| 2 | tablespoons | Butter; room temperature |
| 2 | tablespoons | Flour (mix with butter) |
| Salt | ||
| Pepper | ||
| Lemon juice | ||
| Worcestershire sauce | ||
| Cooked rice | ||
Directions
Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and cook over high heat until shrimp are half-cooked. Add Pernod and flamb‚.
Add whipping cream and reduce by one-third. Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over rice. Yield: 4 servings.
VINCENT W. FOSTER, JR.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .