Shrimp in Pernod Cream Sauce

Shrimp in Pernod Cream Sauce created by Rita1652

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.

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
  • Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
  • 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!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@evelynathens
Contributor
@evelynathens
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. fwmosher_8053432
    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.
    Reply
  2. timpatcooks
    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.
    Reply
  3. houstonian
    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!
    Reply
  4. rosslare
    Romantic pampering food! Love it!
    Reply
  5. xotlaughing
    I haven't tried this with shrimp but had something very similar with escargot at an upscale restaurant in Anchorage. It was delicious.
    Reply
see 10 more icons / navigate / navigate-down
Advertisement