| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chez, Bruno |
1 |
servings |
INGREDIENTS
| 500 |
g |
Shrimps |
| 1 |
ts |
Dried chilli flakes |
| 1 |
ts |
Whole black peppercorns |
| 2 |
|
Bay leaves |
| 2 |
|
Star anise |
| 50 |
ml |
Pernod |
| 1/2 |
|
Lemon; juice of |
| 1 |
tb |
Salt flakes |
| 2 |
tb |
Parsley |
INSTRUCTIONS
To make up the stock, boil a large pan of water and add the chilli, salt,
pepper and star anise. Add the shrimps and cook them for 30 seconds. Drain
the shrimps and then stir fry them in a pan with olive oil, garlic and
parsley.
Toss the ingredients to combine the flavours. Add the Pernod, some more
garlic, pepper and salt and flamb. if you want to, otherwise leave the
flavours to infuse. Chop up some fresh herbs, ie dill and parsley, and
sprinkle over the shrimps. Toss the pan and add the lemon juice.
Lay the shrimps over a bed of fresh salad leaves and serve straight away.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can fool yourself. You can never fool God”