SHRIMP RIVIERA

Shrimp Riviera image

Provided by R. Warren Meddoff

Categories European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

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1 lb jumbo shrimp (peeled, deviened, tail on, butterflied, & flattened)
3 tablespoons extra virgin olive oil
3 tablespoons green peppercorns, drained & rinsed
2 large shallots, chopped
1/2 cup chopped scallion
2 large roma tomatoes (peeled, seeded & chopped)
1/2 cup Pernod
1 cup heavy cream
1/2 cup sour cream
1/2 teaspoon herbes de provence
salt
pepper

Steps:

Heat olive oil in a skillet over medium high heat.
Add the shrimp and saute for one minute.
Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
Add the Pernod and reduce by half over high heat.
Remove the shrimp with a slotted spoon.
Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
Return the shrimp to the pan and season to taste with salt and pepper.
Serve immediately with crusty french bread and a glass of good white wine.

Nutrition Facts : Calories 494.5, Fat 40.2, SaturatedFat 19.2, Cholesterol 266.7, Sodium 211.1, Carbohydrate 8, Fiber 0.8, Sugar 1.4, Protein 26