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Shrimps with Pernod and Garlic Butter

Ingredients Required:

1 Watercress(s)

item(s)

£1.39

1 Garlic (Loose Bulb)(s)

item(s)

£0.35

1 Lemons (s)

item(s)

£0.39

1 Dill (60G Pack)(s)

item(s)

£1.00

1 Flat Leaf Parsley (Bunch)(s)

item(s)

£1.49

Serves Four

16-20 Shrimps/Prawns (Choose 'Sea Water' raw prawns Tiger/Languistines/preferably.

You will need: Shrimps/Prawns

                     Olive Oil

                      50g Unsalted butter

                      Two cloves of crushed garlic

                      A splash of Pernod

                      1/2 handful of freshly chopped flat leaf parsley

                      200g Long Grain rice

                      1 Lemon

                      Bunch of fresh Dill

                      Lemon flavoured oil if possible.

                      Seasoning

 

Method:           1. Boil rice until soft in the usual way, rinse well in cold water and drain. Chop dill and add

                          to rice with plenty of seasoning and a little lemon oil to loosen the rice up and add a

                          subtle flavour. Stir thoroughly. Refrigerate until later.

                      2.Make a garlic butter by smoothing together the butter with the crushed garlic

                         and a handful of parsley, blend together, leave to one side.

                      2. Heat approx. 4 tablespoons of olive oil in a large frying pan. When medium hot

                         add shrimps/prawns and fry for about 1min on one side then turn over.  Cook for another

                         minute until golden in colour then add a good splash of pernod. BEWARE this will cause a 

                         flambe so stand back a little, lift pan from heat and shake around until the flame has gone.

                         Try not to set fire to the kitchen (Sober adults only!!!!) 

                         Continue to cook for a few seconds then add the garlic butter mixture.  Cook for another

                         30 seconds and remove. Voila!

To serve:            Place rice in centre of plate, pour over the shrimps with a little of the juices, place a bit of 

                          watercress and some crusty bread on the side. Enjoy.