Jumbo Shrimp Flamed With Pernod Recipes

SHRIMP IN PERNOD CREAM SAUCE

Steps:

• Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
• Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
• Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!

PERNOD SHRIMPS ON FRENCH BREAD

Steps:

• Heat butter in a medium saucepan and cook shallots until soft and translucent then add garlic and lemon juice and cook until garlic is soft. Add cream mustard and tarragon. Let the sauce cook over med-low heat for 30 minutes to reduce by half stirring frequently.
• In the meanwhile heat the butter and add shrimps. Toss with the garlic, pepper and salt. Cook the shrimps about 75% done. The shrimps will continue to cook in sauce.
• Slice the bread and spread it with butter. Toast the bread slightly in an oven.
• Add the PERNOD to the shrimps and flambé them together. Add the tarragon sauce to the shrimps and simmer on low heat.
• On each individual plate place about 6 slices of bread and put a shrimp on each Drizzle generously the sauce over shrimp and bread. This is a master dish to savour. I guaranty it!! The Pernod liquor has a licorice flavor that goes so well with the tarragon herbs.

SHRIMP WITH PERNOD CREAM SAUCE

Steps:

• Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
• Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
• *Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
• In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
• Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
• Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.