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.