Shrimps with Pernod and Garlic Butter
|1 Garlic (Loose Bulb)(s)||
|1 Lemons (s)||
|1 Dill (60G Pack)(s)||
|1 Flat Leaf Parsley (Bunch)(s)||
16-20 Shrimps/Prawns (Choose 'Sea Water' raw prawns Tiger/Languistines/preferably.
You will need: Shrimps/Prawns
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
Bunch of fresh Dill
Lemon flavoured oil if possible.
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.