Shrimp Riviera
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb jumbo shrimp (peeled, deviened, tail on, butterflied, & flattened)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons green peppercorns, drained & rinsed
- 2 large shallots, chopped
- 1⁄2 cup chopped scallion
- 2 large roma tomatoes (peeled, seeded & chopped)
- 1⁄2 cup Pernod
- 1 cup heavy cream
- 1⁄2 cup sour cream
- 1⁄2 teaspoon herbes de provence
- salt
- pepper
directions
- Heat olive oil in a skillet over medium high heat.
- Add the shrimp and saute for one minute.
- Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
- Add the Pernod and reduce by half over high heat.
- Remove the shrimp with a slotted spoon.
- Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
- Return the shrimp to the pan and season to taste with salt and pepper.
- Serve immediately with crusty french bread and a glass of good white wine.
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RECIPE SUBMITTED BY
R. Warren Meddoff
Plantation, Florida
I am a Venture Capitalist doing environmentally responsable commercial real estate development, based in South Florida and Santa Fe, New Mexico. I collect art & antiques and enjoy cooking as a relaxing hobby along with exotic tropical gardening. My all time favorite cookbook is Craig Clairborne's New York Times Cookbook. My passions are fine food, fine wine, art, travel. When Itake a month off with no responsibilities it is to travel in Tuscany, Spain, Southern France, Morocco or the American Southwest. .