| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood, Main, Shrimp |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 2 |
lb |
Medium shrimp peeled and |
|
|
Deveined |
| 1 |
tb |
Chopped parsley |
| 1 |
|
Shallot chopped fine |
| 1 |
ts |
Chopped chives |
| 1/4 |
c |
Pernod |
| 1 1/2 |
c |
Heavy cream |
| 1/4 |
ts |
Tabasco |
|
|
Salt and pepper to taste |
INSTRUCTIONS
1) Heat butter in large frying pan. Cook shrimp, parsley, shallots and
chives 2 minutes over medium-high heat.
2) Season well and pour in the pernod; cook 2 minutes over high heat.
3) Remove shrimp with slotted spoon and set aside.
4) Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes
over high heat or until thicken.
5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes.
6) Serve with Parisienne potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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