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)
- 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.