Shrimp Pernod Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 pound large shrimp, peeled and deveined (thawed, if frozen)
1 T. oil
s&p
1/3 cup Pernod
1 T. each, olive oil and butter
1/2 small onion or white part of leek, finely chopped
2 cloves garlic minced
1 cup apprx. roasted cherry tomatoes
1/2 c. canned tomatoes
a pinch of red pepper flakes, (or to taste)
1/2 150 gram package Boursin cheese
Baguette
|
|
Directions: |
Directions:ROASTED TOMATOES * See Recipe for Roasted Tomato and Arugula Salad* and adjust amounts.
Thoroughly dry shrimp by laying out on paper towels and wrapping them well. Refrigerate.
Saute onion in oil and butter until translucent. Add garlic and cook one more minute.
Add tomatoes. Simmer 20 minutes.
Slick a pan with oil and saute shrimp on high heat apprx. 2 minutes or until pink.
Add Pernod and stir until most of the liquid has evaporated. Add tomato mixture to pan.
Crumble cheese on top, cover and cook until cheese starts to melt.
Serve with warm baguette and a green salad.
|
|
Number Of
Servings: |
Number Of
Servings:2-3 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This recipe is an adaptation of a recipe shared by my friend Linda Boyer, who makes a Greek version.
Her family uses Feta cheese rather than Boursin and Ouzo instead of Pernod.
*For a simpler version of roasted tomatoes, combine 1 c. cherry tomatoes, 1-2 TBSP olive oil, 1/4 tsp. salt and a few grinds of pepper. Spread on a sheet lined with parchment paper and sprinkle with1/2 tsp. sugar. Bake at 400 degrees about 15-20 minutes or until starting to burst.
|
|
This recipe for Shrimp Pernod is from