Crevette Madagascar
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- flour, to coat
- 3 tablespoons butter, clarified
- 3⁄8 cup Pernod (licorice flavored liquer)
- 1 cup heavy cream
- 1⁄2 lb angel hair pasta, spinach flavor cooked
- 16 shrimp, large peeled and deveined
- 2 tablespoons green peppercorns
- 1 cup sour cream
- salt
- pepper
- 4 tablespoons scallions, green part only diced
- 2 tomatoes (optional garnish)
directions
- Lightly coat the shrimp with four and reserve.
- In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
- Add the shrip and cook with stirring until pink, about 2 minutes.
- Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
- To a bowl add the sour cream and heavy cream and whisk until smooth.
- Add the cream mix to the skillet and mix well.
- Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
- Add the angel hair pasta and toss well to coat and heat the pasta.
- Add the scallions and toss to combine.
- You may garnish with chopped, peeled and seeded fresh tomatoes.
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RECIPE SUBMITTED BY
As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.