CREVETTE MADAGASCAR
Shimp Madagascar. This is one I found in my search for recipes from Madagascar after a mission trip there. As you can tell, there is French influence.
Provided by Ambervim
Categories African
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Lightly coat the shrimp with four and reserve.
- In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
- Add the shrip and cook with stirring until pink, about 2 minutes.
- Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
- To a bowl add the sour cream and heavy cream and whisk until smooth.
- Add the cream mix to the skillet and mix well.
- Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
- Add the angel hair pasta and toss well to coat and heat the pasta.
- Add the scallions and toss to combine.
- You may garnish with chopped, peeled and seeded fresh tomatoes.
Nutrition Facts : Calories 720.7, Fat 44.5, SaturatedFat 26.1, Cholesterol 320, Sodium 985.5, Carbohydrate 49.8, Fiber 2.7, Sugar 5.4, Protein 30.6
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