Shrimp in Pernod Cream Sauce
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:
- 8 fresh shrimp, very large, shelled & deveined
- 2 tablespoons butter
- 1 teaspoon green peppercorn
- 2 tablespoons Pernod
- 2 tablespoons chopped fresh chives
- 1⁄2 cup cream
- 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!
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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.1Reply
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
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