Shrimp in Pernod Cream Sauce

Total Time
10mins
Prep
5 mins
Cook
5 mins

I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.

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Ingredients

Nutrition

Directions

  1. Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
  2. Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
  3. Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
Most Helpful

5 5

Couldn't find my old recipe for Pernod shrimp, so trired this one, only added fresh Tarragon, and a little-less cream. They were all gone in seconds. Thank you.

Adding some minced shallots and garlic, and a few sliced mushroom helps this wonderful dish, in my opinion. I first had a version of it called "Scampi in Love" at the restaurant of the Westbury Hotel in Toronto in the early 1970s. It was a culinary prize-winner by the late chef Tony Roldan back when he was the best chef in town and the foodie revolution was just beginning.

I was introduced to this dish during a visit to Montreal. I have never seen it served stateside. This recipe is wonderful and very EASY for a beginning cook. I absolutely HATE licorice, but the mixture here is perfect. Thanks for posting a great recipe. I always tape my favorite recipes to the inside surface of the doors of my kitchen cabinets so I don't lose them and they are always handy -- and this one is going there, too!