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CREVETTES AU PERNOD (SHRIMP)

Yield: 6 servings

 
STEP ONE
1 med  Onions; julienne
1 med  Green peppers; julienne
1/2 med  Red peppers; julienne
1/2 small Yellow peppers; julienne
1 1/2 tsp  Garlic; minced
1 1/2 tb   Olive oil
1/4 c    Butter

STEP TWO
2    Tomatoes; peel & dice
1/4 c  White wine
1/4 c  Pernod
Salt & pepper


DIRECTIONS:

1) Saute ONION, PEPPERS & GARLIC in olive oil and butter on high heat for 3-4 minutes.....do not allow vegetables to wilt...leave very crisp.
 
2) Add ingredients in STEP TWO, bring to a simmer and REMOVE FROM heat.
 
3) For service...saute shrimp until almost done, add sauteed vegetable mixture and swirl in pan until hot.
Serve over rice in Au Gratin dish.
 

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