Ingredients

How to make it

  • In a large saucepan, melt butter at medium heat. Saute shallot 1 minute. Add parsley and garlic and mix. Add shrimp and sauté until cooked through (pink), mixing constantly. Add ¼ c. Pernod and scallions. Test for saltiness. Add salt and pepper as needed and perhaps a bit more Pernod. Cook an additional 30 seconds.
  • Serve with white rice.

Reviews & Comments 6

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    " It was excellent "
    greekgirrrl ate it and said...
    beautiful...............
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    " It was excellent "
    notyourmomma ate it and said...
    I'm so drawn to you...here I visit the pernod shrimp again, must make soon, it has been far too long. Thanks for the compliment, sweets. It is the pink grapefruit essence, "they" say it makes you appear five years younger.....I bathe in it.
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  • lunasea 6 years ago
    Pernod...yummy. This sounds so appealing to me. Thanks again, Merlin...
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  • esherbow 6 years ago
    Simply splendid! Cooked Shrimps In Pernod for dinner last night and it was delicious! What could be simpler? I used to use a recipe that I tried to copy after eating it at the Watergate restaurant in Washington D.C.--for that one I used heavy cream. Your recipe is not only "lighter" but really lets the flavor of the Pernod sing!
    Was this review helpful? Yes Flag
  • merlin 6 years ago
    Notcho,

    Flatterer. BTW, you look younger every day.

    M
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    " It was excellent "
    notyourmomma ate it and said...
    Perfection, oui? Pernod is wonderful with shrimp. Wonderful post.
    Was this review helpful? Yes Flag

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