This is a print preview of "CREVETTES AU PERNOD (SHRIMP)" recipe.

CREVETTES AU PERNOD (SHRIMP) Recipe
by BearNakedBaker

CREVETTES AU PERNOD (SHRIMP)

If you'd like a cream sauce simply add 1 tbsp flour when cooking veggies and add 1/4 cup heavy cream

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 2

Ingredients

  • STEP ONE
  • 1 small red onion; julienne
  • 1 small orange pepper; julienne
  • 1 small Red pepper; julienne
  • 1 small Yellow pepper; julienne
  • 1 clove Garlic; minced
  • 1 tbsp Blood orange olive oil
  • 2 tbsp Butter
  • STEP TWO
  • 16 large shrimp, peel and cleaned
  • 1 cup cherry tomatoes,halved
  • 1/4 c White wine
  • 1/4 c Pernod
  • Sea salt & lemon pepper
  • Ingredients
  • 5 1/2 cups chicken broth, divided
  • 1 cup golden raisins
  • 6 tablespoons butter or margarine, divided
  • 1 cup uncooked wild rice
  • 1 cup uncooked brown rice
  • 1 cup slivered almonds
  • 1/2 cup minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. DIRECTIONS:
  2. Saute ONION, PEPPERS & GARLIC in olive oil and butter on high heat for 3-4 minutes.....do not allow vegetables to wilt...leave very crisp.
  3. Add ingredients in STEP TWO, bring to a simmer and REMOVE FROM heat.
  4. For service...saute shrimp until almost done, add sauteed vegetable mixture and swirl in pan until hot.
  5. Serve over rice in Au Gratin dish.
  6. Directions
  7. In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
  8. Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
  9. In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.