| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits | Chicago | Seafood | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 24 | lg | Shrimp; cleaned/deveined |
| 2 | md | Red bell peppers;* |
| 2 | md | Green bell peppers;* |
| 10 | md | Mushrooms; halved |
| 6 | oz | Spinach;** |
| 2 | tb | Shallots, fresh; chopped |
| 2 | tb | Parsley, fresh; chopped |
| 2 | tb | Basil, fresh; chopped |
| 1 | ts | Oregano, fresh; chopped |
| 1 | ts | Thyme, fresh; chopped |
| Salt & pepper to taste | ||
| 3 | tb | Pernod or Ricard anise lique |
| 1/4 | c | White wine, fruity; such as Rhine or Vouvray |
| Angel-hair pasta; OR | ||
| Basmati rice; OR | ||
| Potatoes; boiled/quartered |
INSTRUCTIONS
TO SERVE * cored, seeded and sliced into rings ** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well 1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms, spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes. 2. Add Pernod. Raise heat to medium-high, stand back and ignite with long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes. 3. Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes. Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois (reprinted in the Chicago Sun Times, September 25, 1996) Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 16:25:42 +0000 From: Linda Place <placel@worldnet.att.net>
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