Shrimp St. Tropez

Categories: Seafood

Serves: 4 Servings

Ingredients:

4 oz Butter
1/2 lg Onion; finely chopped
24 lg Shrimp; peeled
2 oz Pernod liqueur
1 pt Whipping cream
1 tb Dill
2 tb Butter; room temperature
2 tb Flour (mix with butter)
Salt
Pepper
Lemon juice
Worcestershire sauce
Cooked rice

Instructions:
Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and
cook over high heat until shrimp are half-cooked. Add Pernod and flamb‚.
Add whipping cream and reduce by one-third. Add dill and small bits of
butter/flour mixture until sauce is the consistency desired. Season to
taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over
rice. Yield: 4 servings.

VINCENT W. FOSTER, JR.

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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