Ingredients
-
-
3
-
3/8
-
1
-
1/2
-
16
-
2
-
1
-
-
-
4
-
2
-
-
-
Directions
Crevette Madagascar, Shimp Madagascar This is one I found in my search for recipes from Madagascar after a mission trip there As you can tell, there is French influence , Shimp Madagascar This is one I found in my search for recipes from Madagascar after a mission trip there As you can tell, there is French influence
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Steps
|
1
Done
|
Lightly Coat the Shrimp With Four and Reserve. |
|
2
Done
|
in a Skillet Over Medium High Heat, Add the Clarified Butter. When the Butter Is Hot, Add the Peppercorns and Bruise Slightly With the Back of a Heavy Spoon. |
|
3
Done
|
Add the Shrip and Cook With Stirring Until Pink, About 2 Minutes. |
|
4
Done
|
Add the Pernod and Mix Well. Heat With Constant Strirring to Boil Off the Alcohol, About 3 Minutes. |
|
5
Done
|
to a Bowl Add the Sour Cream and Heavy Cream and Whisk Until Smooth. |
|
6
Done
|
Add the Cream Mix to the Skillet and Mix Well. |
|
7
Done
|
Bring Sauce to a Boil and Simmer For 1 Minutes. Season With Salt and Peppert. |
|
8
Done
|
Add the Angel Hair Pasta and Toss Well to Coat and Heat the Pasta. |
|
9
Done
|
Add the Scallions and Toss to Combine. |
|
10
Done
|
You May Garnish With Chopped, Peeled and Seeded Fresh Tomatoes. |
