Ingredients
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8
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2
-
1
-
2
-
2
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1/2
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-
-
-
-
-
-
-
-
Directions
Shrimp in Pernod Cream Sauce, I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal a long, long, time ago. Sharing so you can enjoy it, too. This would make a perfect, romantic dinner., Couldn’t find my old recipe for Pernod shrimp, so trired this one, only added fresh Tarragon, and a little-less cream. They were all gone in seconds. Thank you., Adding some minced shallots and garlic, and a few sliced mushroom helps this wonderful dish, in my opinion. I first had a version of it called “Scampi in Love” at the restaurant of the Westbury Hotel in Toronto in the early 1970s. It was a culinary prize-winner by the late chef Tony Roldan back when he was the best chef in town and the foodie revolution was just beginning.
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Steps
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1
Done
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Melt the Butter in a Skillet, Add the Peppercorns and Saut For About 1 Minute. |
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2
Done
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Add the Shrimp and Cook 1 to 1 1/2 Minutes on Each Side or Until They Are Just Pink. |
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3
Done
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Pour Over the Pernod and Flame. Add Chives and Cream and Heat Just to Simmer. Serve Immediately With Lots of Crusty Bread to Mop Up the Sauce! |
