Shrimp Madagascar

1. 1

   Heat a large heavy saute pan over medium high heat Pour in oil

2. 2

   Season shrimp with salt and pepper

3. 3

   Saute the shrimp in the oil for 1 minute on each side

4. 4

   Remove shrimp from the saute pan and set aside

5. 5

   Pour out oil from the pan

6. 6

   Add peppercorns back to the saute pan and heat for 30 seconds

7. 7

   Deglaze with Pernod*.

8. 8

   Add goat cheese and chicken stock and bring to a boil

9. 9

   Reduce until sauce is thick enough to coat the back of a spoon.

10. 10

    Whisk in mustard and return to a simmer.

11. 11

    Place shrimp back into simmering sauce to heat

12. 12

    Place 6 shrimp on each plate and ladle sauce over each shrimp

13. 13

    Garnish with chopped scallions

14. 14

    Great served with rice and carrot julienne

15. 15

    * licorice flavored liquor.

* Per serving · 4 servings · Values may vary.

No additional tips available.