Shrimp st. tropez

Ingredients

Quantity		Ingredient
4	ounces	Butter
½	large	Onion; finely chopped
24	larges	Shrimp; peeled
2	ounces	Pernod liqueur
1	pint	Whipping cream
1	tablespoon	Dill
2	tablespoons	Butter; room temperature
2	tablespoons	Flour (mix with butter)
		Salt
		Pepper
		Lemon juice
		Worcestershire sauce
		Cooked rice

Directions

Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and cook over high heat until shrimp are half-cooked. Add Pernod and flamb‚.

Add whipping cream and reduce by one-third. Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over rice. Yield: 4 servings.

VINCENT W. FOSTER, JR.

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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