2 tbsp olive oil
24 large shrimp, cleaned/deveined
2 medium red bell peppers, *
2 medium green bell peppers, *
10 medium mushrooms, halved
6 oz spinach, **
2 tbsp shallots, fresh, chopped
2 tbsp parsley, fresh, chopped
2 tbsp basil, fresh, chopped
1 tsp oregano, fresh, chopped
1 tsp thyme, fresh, chopped
1 salt & pepper to taste
3 tbsp pernod or ricard anise lique
1/4 cup white wine, fruity, such as rhine or vouvray
TO SERVE
1 angel-hair pasta, or
1 basmati rice, or
1 potatoes, boiled/quartered
Directions
* cored, seeded and sliced into rings
** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left
whole and larger leaves chopped; rinsed and drained well
1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
spinach, shallots and herbs. Season with salt and pepper. Saute,
stirring, over high heat for 2 minutes. Reduce heat to medium and
cook until shrimp are opaque, about 3 to 5 minutes.
2. Add Pernod. Raise heat to medium-high, stand back and ignite with
long match to flambe. When the flame dies out, stir in wine and
simmer for 3 minutes.
3. Arrange shrimp, vegetables and sauce on plates around cooked
angel-hair pasta, basmati rice or potatoes.
Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois
(reprinted in the Chicago Sun Times, September 25, 1996)
Servings: 4 servings
Le Loup's Shrimp St. Tropez Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
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We hope you enjoy this Le Loup's Shrimp St. Tropez recipe.
