| 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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