| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bruno, Chez |
1 |
Servings |
INGREDIENTS
| 500 |
g |
Shrimps |
| 1 |
t |
Dried chilli flakes |
| 1 |
t |
Whole black peppercorns |
| 2 |
|
Bay leaves |
| 2 |
|
Star anise |
| 50 |
|
Pernod |
| 1/2 |
|
Lemon, juice of |
| 1 |
T |
Salt flakes |
| 2 |
T |
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.
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