Le loup's shrimp st tropez

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
24 larges Shrimp; cleaned/deveined
2 mediums Red bell peppers;*
2 mediums Green bell peppers;*
10 mediums Mushrooms; halved
6 ounces Spinach;**
2 tablespoons Shallots, fresh; chopped
2 tablespoons Parsley, fresh; chopped
2 tablespoons Basil, fresh; chopped
1 teaspoon Oregano, fresh; chopped
1 teaspoon Thyme, fresh; chopped
Salt & pepper to taste
3 tablespoons Pernod or Ricard anise lique
¼ cup White wine, fruity; such as Rhine or Vouvray
Angel-hair pasta; OR
Basmati rice; OR
Potatoes; boiled/quartered

Directions

TO SERVE

* cored, seeded and sliced into rings ** about ½ a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well 1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms, spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes.

2. Add Pernod. Raise heat to medium-high, stand back and ignite with long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes.

3. Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes.

Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois (reprinted in the Chicago Sun Times, September 25, 1996) Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 16:25:42 +0000 From: Linda Place <placel@...>

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