| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Butter |
| 1/2 |
lg |
Onion; finely chopped |
| 24 |
lg |
Shrimp; peeled |
| 2 |
oz |
Pernod liqueur |
| 1 |
pt |
Whipping cream |
| 1 |
tb |
Dill |
| 2 |
tb |
Butter; room temperature |
| 2 |
tb |
Flour (mix with butter) |
|
|
Salt |
|
|
Pepper |
|
|
Lemon juice |
|
|
Worcestershire sauce |
|
|
Cooked rice |
INSTRUCTIONS
Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and
cook over high heat until shrimp are half-cooked. Add Pernod and flamb..
Add whipping cream and reduce by one-third. Add dill and small bits of
butter/flour mixture until sauce is the consistency desired. Season to
taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over
rice. Yield: 4 servings.
VINCENT W. FOSTER, JR.
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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