Prawns with Pernod
The licorice flavor of Pernod paired with shrimp is an unexpected combination, but one we found superlative. Some unique liqueurs such as Pernod are sold in small bottles; it's a convenient way to try unfamiliar varieties without investing in a large bottle.
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- Calories: 188
- Calories from fat: 17%
- Fat: 3.6g
- Saturated fat: 1.3g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.7g
- Protein: 16.1g
- Carbohydrate: 20.3g
- Fiber: 1.3g
- Cholesterol: 101mg
- Iron: 2.8mg
- Sodium: 288mg
- Calcium: 68mg
- 1 cup dry white wine
- 1/2 cup minced shallots
- 2 tablespoons Pernod (licorice-flavored liqueur)
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter or stick margarine
- 2 tablespoons minced fresh or 2 teaspoons dried parsley
- 1 tablespoon minced fresh or 1 teaspoon dried tarragon
- 1/2 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 32 large shrimp, peeled and deveined (about 1 1/2 pounds)
- Cooking spray
- 1 cup minced seeded tomato
- 8 (1-ounce) slices French bread, toasted
- Combine wine and shallots in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; stir in the Pernod and the next 6 ingredients (Pernod through garlic).
- Preheat broiler.
- Arrange the shrimp in a single layer on a jellyroll pan coated with cooking spray, and pour the Pernod mixture over shrimp. Broil 5 minutes or until shrimp are done. Sprinkle shrimp with tomato, and serve with French bread.
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