Shrimp With Pernod Cream Sauce Recipe

Name: Shrimp With Pernod Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup flour; salt and pepper; 1 1/2 lbs jumbo shrimp; 2 tablespoons butter, divided; 1 teaspoon corn oil or 1 teaspoon canola oil; 2 medium shallots, finely chopped; 3/4 cup Pernod; 1 1/2 cups heavy cream; 1 tablespoon tomato paste; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh sage; 2 tablespoons chopped chives

Servings: persons

1/2 cup flour
salt and pepper
1 1/2 lbs jumbo shrimp
2 tablespoons butter, divided
1 teaspoon corn oil or 1 teaspoon canola oil
2 medium shallots, finely chopped
3/4 cup Pernod
1 1/2 cups heavy cream
1 tablespoon tomato paste
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh sage
2 tablespoons chopped chives

1
Put the flour, salt and pepper in a plastic sealable bag. Shake shrimp in flour to coat evenly, shaking off excess.
2
Melt one tablespoon butter in a saute pan on medium high and add the oil. When the butter and oil just approaches the smoking point, saute the shrimp until just done, approximately 5 minutes, depending on the size of the shrimp.
3
*Do not overcook as they will be rewarmed in the sauce later.* Remove the shrimp and tent with foil to keep them warm.
4
In the same pan add the other tablespoon butter on medium heat until melted, and cook the shallots until they are opaque. Increase heat to high and deglaze the pan with the Pernod, scraping up any pieces of cooked food. Cook the Pernod until the alcohol is evaporated and it is reduced by half. Then, add the cream and the tomato paste and bring to a rapid boil.
5
Reduce the heat slightly, add the thyme and sage allow to reduce to a sauce like consistency (about 5 minutes).
6
Return the shrimp to the sauce and reheat. Serve the shrimp drizzled with a generous amount of sauce and garnish with chives.

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup flour, salt and pepper, 1 1/2 lbs jumbo shrimp, 2 tablespoons butter, divided, and more.

Yes, Shrimp With Pernod Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Pernod Cream Sauce

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