Side Pannel
Shrimp St. Tropez
Ingredients List
- 4 oz Butter
- 1/2 lg Onion; finely chopped
- 24 lg Shrimp; peeled
- 2 oz Pernod liqueur
- 1 pt Whipping cream
- 1 tb Dill
- 2 tb Butter; room temperature
- 2 tb Flour (mix with butter)
- Salt
- Pepper
- Lemon juice
- Worcestershire sauce
- Cooked rice
Directions
Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and
cook over high heat until shrimp are half-cooked. Add Pernod and flamb”š.
Add whipping cream and reduce by one-third. Add dill and small bits of
butter/flour mixture until sauce is the consistency desired. Season to
taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over
rice. Yield: 4 servings.
VINCENT W. FOSTER, JR.
cook over high heat until shrimp are half-cooked. Add Pernod and flamb”š.
Add whipping cream and reduce by one-third. Add dill and small bits of
butter/flour mixture until sauce is the consistency desired. Season to
taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over
rice. Yield: 4 servings.
VINCENT W. FOSTER, JR.
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