Shrimp with pernod sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 2 | pounds | Medium shrimp peeled and |
| Deveined | ||
| 1 | tablespoon | Chopped parsley |
| 1 | Shallot chopped fine | |
| 1 | teaspoon | Chopped chives |
| ¼ | cup | Pernod |
| 1½ | cup | Heavy cream |
| ¼ | teaspoon | Tabasco |
| Salt and pepper to taste | ||
Directions
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.