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“Shrimp in an aromatic Pernod sauce. I serve as an appetizer in pre-heated French Onion Soup bowls”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt 2 tablespoons butter in a small sauce pan.
  2. Add garlic, tarragon, oregeno and pepper and lightly saute.
  3. Reduce heat.
  4. Add the cream and bring to a low boil
  5. Remove from heat and refridgerate at this point to allow the flavors to meld.
  6. Melt remaining butter in a heavy skillet on medium/high heat.
  7. Add peeled, tailed shrimp and saute until just pink.
  8. Add Pernod and flambe.
  9. Pour the cream/butter sauce over the shrimp, stir well, heat through and serve immediately.

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