Shrimp in a Pernod Cream Sauce

Serves 2



  • 10 Raw Toppits Shrimp, Peeled and Deveined 21-25 ct (pat dry with paper towel)

  • 3 tbsp. salted butter

  • 3 tbsp. Pernod

  • 3 tbsp. fresh chives, chopped

  • 3/4 cup 35% cream

  • 1 tsp. peppercorns



  1. In a skillet, melt the butter, add peppercorns and sauté for about 1 minute. Add the shrimp and cook for 1 to 2 minutes on each side until they are just pink.

  2. Add the Pernod and flame (if using a gas stove), then add chives and cream and heat just to simmer about 3 to 5 minutes.


* Note: You can grow chives very easily in your home in a flowerpot.


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