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Local Shrimps Flamb With Pernod

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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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“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”

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