| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Main, Seafood, Shrimp | 4 | Servings | |
INGREDIENTS
| 3 | T | Butter |
| 2 | lb | Medium shrimp peeled and |
| Deveined | ||
| 1 | T | Chopped parsley |
| 1 | Shallot chopped fine | |
| 1 | t | Chopped chives |
| 1/4 | c | Pernod |
| 1 1/2 | c | Heavy cream |
| 1/4 | t | Tabasco |
| Salt and pepper to taste |
INSTRUCTIONS
Heat butter in large frying pan. Cook shrimp, parsley, shallots and chives 2 minutes over medium-high heat. Season well and pour in the pernod; cook 2 minutes over high heat. Remove shrimp with slotted spoon and set aside. Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes over high heat or until thicken. Correct seasoning, replace shrimp in sauce and simmer 2 minutes. Serve with Parisienne potatoes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 464
Calories From Fat: 243
Total Fat: 27.6g
Cholesterol: 370.1mg
Sodium: 1316.2mg
Potassium: 629.5mg
Carbohydrates: 20g
Fiber: <1g
Sugar: <1g
Protein: 34.4g