Crevette Madagascar

"Shimp Madagascar. This is one I found in my search for recipes from Madagascar after a mission trip there. As you can tell, there is French influence."
 
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Ready In:
20mins
Ingredients:
12
Serves:
4
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ingredients

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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.
 
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