PERNOD SHRIMPS ON FRENCH BREAD
Every time I make it, it's a super hit.. As I flambé the shrimps, people have a ball at watching it. This dish is served in a local restaurant and when the chef retired recently he shared this precious well kept recipe with me... Now I have decided to share it with the WORLD... Enjoy it as much as I do with a glass of wine, a view on the ocean accompanied with a gentle breeze that caresses your cheeks, your arms and your whole being. The symphony of the birds, the crashing ocean wave sounds and the wonderful flip of a dolphin that comes to greet you.
Provided by Francine --- @PastryChefFrancy
Categories Seafood Appetizers
Number Of Ingredients 15
Steps:
- Heat butter in a medium saucepan and cook shallots until soft and translucent then add garlic and lemon juice and cook until garlic is soft. Add cream mustard and tarragon. Let the sauce cook over med-low heat for 30 minutes to reduce by half stirring frequently.
- In the meanwhile heat the butter and add shrimps. Toss with the garlic, pepper and salt. Cook the shrimps about 75% done. The shrimps will continue to cook in sauce.
- Slice the bread and spread it with butter. Toast the bread slightly in an oven.
- Add the PERNOD to the shrimps and flambé them together. Add the tarragon sauce to the shrimps and simmer on low heat.
- On each individual plate place about 6 slices of bread and put a shrimp on each Drizzle generously the sauce over shrimp and bread. This is a master dish to savour. I guaranty it!! The Pernod liquor has a licorice flavor that goes so well with the tarragon herbs.
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