Recipe
Shrimp Pernod
Ingredients
- 24 large shrimps, peeled, deveined, and butterflied
- 1 teaspoon Rustic Rub
- 1 tablespoon olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped celery;
- 2 tablespoons chopped garlic
- 1/2 cup Pernod
- 2 tablespoons chopped parsley
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne
- 1 egg yolk
- Spinach Cakes
Directions
- Rub the shrimps with the rub. Heat the olive oil in a skillet over medium heat. SautÈ the shrimps for 2 to 3 minutes. Add the onions, celery, and garlic and sautÈ for 2 to 3 minutes. Add the Pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Add the salt and cayenne and cook for about 1 1/2 minutes, stirring.
- Push the shrimps to the side of the skillet and add the egg yolk. Whisk for about 30 seconds, then pull the shrimps into the mixture, stirring for about 1 minute.
- Place a hot spinach cake in the center of each dinner plate. Spoon equal portions of the shrimp mixture over and around the cakes.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Entree
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