Shrimp With Pernod Sauce
|Butter||45 Milliliter (3 Tablespoon)|
|Medium shrimp||2 Pound, peeled and deveined (900 Gram)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Shallot||1 , finely chopped|
|Chopped chives||1 Teaspoon (5 Milliliter)|
|Pernod||50 Milliliter (1/4 Cup)|
|Heavy cream||375 Milliliter (1 1/2 Cups)|
|Tabasco sauce||1⁄4 Teaspoon (1 Milliliter)|
Heat butter in large frying pan.
Cook shrimp, parsley, shallot and chives 2 minutes each side over medium-high heat.
Season well and pour in Pernod; cook 2 minutes over high heat.
Remove shrimp with slotted spoon and set aside.
Replace pan over heat and pour in cream and Tabasco; cook 1 1/2 minutes over high heat or until thickened.
Correct seasoning, replace shrimp in sauce and simmer 2 minutes.