“INN The Kitchen at Abingdon Manor”
A Collection of Most Requested Recipes
Appetizers & Sorbets: Shrimp in Pernod
1 1/2 pounds shrimp, peeled and de-veined
3 tbs butter
2 tbs finely chopped shallots
2 tbs Pernod (anise-flavored liqueur)
3/4 cup heavy cream
salt and freshly ground pepper to taste
Heat the butter in a skillet and add the shrimp and shallots. Cook 3-4 minutes shaking and stirring and tossing the shrimp until pink all over.
Add the Pernod and stir. Using a slotted spoon, remove the shrimp to a warm platter.
Add the cream to the skillet and cook over high heat about 1 minute. Add salt and pepper, return the shrimp to the skillet and cook until heated through.