Shrimp with pernod sauce

Yield: 4 servings

Measure Ingredient
3 tablespoons Butter
2 pounds Medium shrimp peeled and
\N \N Deveined
1 tablespoon Chopped parsley
1 \N Shallot chopped fine
1 teaspoon Chopped chives
¼ cup Pernod
1½ cup Heavy cream
¼ teaspoon Tabasco
\N \N Salt and pepper to taste

1) Heat butter in large frying pan. Cook shrimp, parsley, shallots and chives 2 minutes over medium-high heat.

2) Season well and pour in the pernod; cook 2 minutes over high heat.

3) Remove shrimp with slotted spoon and set aside.

4) Replace pan over heat and pour in cream and tabasco; cook 1½ minutes over high heat or until thicken.

5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes.

6) Serve with Parisienne potatoes.

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