Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Shrimp St. Tropez
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- #42978
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 ounces butter
1/2 large onion, finely chopped
24 large shrimp, peeled
2 ounces Pernod liqueur
1 pint whipping cream
1 tablespoon dill
2 tablespoons room temperature butter, MIXED WITH
1 tablespoon flour
salt and 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 flambe.
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.
added by
preston_pittman
nutrition data
Nutritional data has not been calculated yet.
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