From "Traditions...A Taste of the Good Life," published in cooperation with your Daily Inbox Newsletter.


  • 4 ounces butter

  • 1/2 large onion, finely chopped

  • 24 large shrimp, peeled

  • 2 ounces Pernod liqueur

  • 1 pint whipping cream

  • 1 Tablespoon dill

  • 2 Tablespoons butter, room temperature

  • 2 Tablespoons flour (mix with butter)

  • Salt

  • Pepper

  • Lemon juice

  • Worcestershire sauce

  • Cooked rice


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 flambe.  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.


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