Shrimp With Pernod Sauce Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Medium shrimp | 2 Pound, deveined | |
| Parsley | 1 Tablespoon, chopped | |
| Shallot | 1 , finely chopped | |
| Chives | 1 Teaspoon, chopped | |
| 1/4 cup (50 ml) Pernod | ||
| Heavy cream | 1 1/2 Cup (16 tbs) | |
| Tabasco sauce | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Heat butter in large frying pan.
Cook shrimp, parsley, shallot and chives 2 minutes each side over medium-high heat.
Season well and pour in Pernod; cook 2 minutes over high heat.
Remove shrimp with slotted spoon and set aside.
Replace pan over heat and pour in cream and Tabasco; cook 1 1/2 minutes over high heat or until thickened.
Correct seasoning, replace shrimp in sauce and simmer 2 minutes.
Cook shrimp, parsley, shallot and chives 2 minutes each side over medium-high heat.
Season well and pour in Pernod; cook 2 minutes over high heat.
Remove shrimp with slotted spoon and set aside.
Replace pan over heat and pour in cream and Tabasco; cook 1 1/2 minutes over high heat or until thickened.
Correct seasoning, replace shrimp in sauce and simmer 2 minutes.
Chef
