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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp Pernod Recipe

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This recipe for Shrimp Pernod, by , is from The Goslin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Maureen Goslin

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
a pinch of red pepper flakes, (or to taste)
1/2 150 gram package Boursin cheese

Baguette

Directions:
Directions:
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

 

 

 

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