Shrimp with Pernod - La Vielle Maison Boca Raton

By bdjrempel

Ingredients

• 2 medium green peppers, julienne
• 1 medium onion, Julienned
• 4 oz olive oil
• 2 lbs. of large shrimp, peeled and deveined
• Salt pepper
• 2 ripe tomatoes, peeled and sliced
• 4 gloves of garlic, finely chopped
• 4 oz of sweet butter

Preparation

Step 1

In a large skillet over high heat, sauté the green peppers and onion briefly with olive oil. They should start browning but still be raw when you add the shrimp, glaze and salt at least 8 turns of the pepper mill. Cook until shrimp are done. Pour the Pernod over shrimp and flame the alcohol. Add the tomatoes, garlic, and butter and toss the vegetables 2-3 minutes until evenly coated with the butter. Serve with rice pilaf.