Shrimp Pernod with Rice

Shrimp Pernod with Rice

Makes 4-6 servings

Ingredients

  • 1 ½ lb. Shrimp, shelled and deveined
  • 3 tbsp. Butter
  • 2 tbsp. Scallions, chopped
  • 2 tbsp. Pernod or Sambuca
  • ¾ cup Heavy cream
  • 2 cup Fresh tomato, cubed
  • 2 cup Fresh mushrooms, sliced
  • Salt and pepper to taste
  • 1 ½ cup rice
  • 1 ½ cup water

Directions

  1. In sauté pan melt butter, add shrimp and scallions.
  2. Sauté until shrimp turn pink, 3 ‚Äì 4 minutes, remove
  3. Add pernod to pan, add cream, heat until thickened
  4. Add tomato, and mushrooms, sauté for 2 ‚Äì 3 minutes. Add shrimp and scallions back into sauté pan, salt and pepper to taste. Adjust Pernod if needed, and heat thru.
  5. Place rice in center of plate and spoon mixture over top.
  6. Bring water to boil, add rice, remove from heat, cover and let stand for 10 minutes.