Shrimp Madagascar

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READY IN: 25mins
SERVES: 4
YIELD: 24 shrimp
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (5 1/3 ounce) package fresh goat cheese, such as chavrie
  • 2
    tablespoons vegetable oil
  • 24
    shrimp, raw peeled and deveined
  • 2
    tablespoons green madagascar peppercorns, crushed
  • 2
    ounces licorice, flavored liqueur such as pernod*
  • 1
    cup chicken stock
  • 1
    tablespoon Dijon mustard
  • 1
    tablespoon chopped green scallion
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DIRECTIONS

  • Heat a large heavy sauté pan over medium high heat Pour in oil
  • Season shrimp with salt and pepper
  • Sauté the shrimp in the oil for 1 minute on each side
  • Remove shrimp from the sauté pan and set aside
  • Pour out oil from the pan
  • Add peppercorns back to the sauté pan and heat for 30 seconds
  • Deglaze with Pernod*.
  • Add goat cheese and chicken stock and bring to a boil
  • Reduce until sauce is thick enough to coat the back of a spoon.
  • Whisk in mustard and return to a simmer.
  • Place shrimp back into simmering sauce to heat
  • Place 6 shrimp on each plate and ladle sauce over each shrimp
  • Garnish with chopped scallions
  • Great served with rice and carrot julienne
  • * licorice flavored liquor.
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