Frank's Recipes! Shrimp in Love

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Shrimp in Love

2 TBSP olive oil
2 shallots, finely chopped
12 jumbo shrimp, shelled and deveined
4 mushrooms, thinly sliced
2 TSP chopped fresh parsley
2 oz baby shrimp, shelled
2 cloves garlic, finely chopped
2 TBSP brandy
1/4 cup white wine
3/4 cup whipping cream
2 TSP Pernod
1 TBSP butter

THE SECRET IS THE TWO SIZES OF SHRIMP AND THE FLAVOUR OF PERNOD. SERVE IT ON A BED OF RICE.

Heat oil over medium heat in a skillet. Add shallots and cook until transparent.

Raise the heat to high and add the jumbo shrimps, mushrooms, and half the parsley. Cook for 30 seconds.

Add baby shrimps and garlic, and cook for another 30 seconds. Add the brandy and cook until nearly evaporated, about 1 minute.

Remove shrimp and set aside.

Add white wine, reduce until 1 TBSP remains. Add the cream and Pernod. Simmer until sauce has reduced by about half, about 2 minutes; it should have a velvety consistency.

Return the shrimp and any juices to pan, stir well and cook for a minute more. Add the butter and remaining parsley, and stir until well incorporated.

Remove from heat and serve at once.