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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