Golden Eagle Restaurant Shrimp Pernod
Today’s recipe comes from The Golden Eagle Chinese Restaurant. Shrimp, shallots and mushrooms in a sauce with a slash of Penrod. Serve with rice pilaf or fettuccine.
16 to 20 shrimp
1 cup mushrooms, sliced
8 shallots, chopped fine
1 clove garlic, finely diced
1 ounce Pernod
1 cup brown sauce (1 Knorr Swiss-Hunter Sauce)
1/4 cup heavy cream
Cooked rice pilaf or fettuccine
Make brown sauce and set aside.
Melt enough clarified butter to cover the bottom of a heavy heated skillet and sauté together shrimp, garlic, shallots and mushrooms, stirring constantly.
When shrimp have turned red in color, add Pernod and cook slightly.
Put the brown sauce and cream in with the shrimp and stir until well blended.
Serve with rice pilaf or fettuccine.
Serves 4.
B-man 