Shrimp Pernod
Indulge in the elegance of Shrimp Pernod, a luxurious seafood dish that combines tender, sautéed shrimp with a rich and creamy anise-flavored sauce. This French-inspired recipe features the bold essence of Pernod liqueur, beautifully balanced with shallots, garlic, and a splash of fresh lemon juice for brightness. A silky blend of heavy cream and stock creates the velvety base, perfect for soaking up with crusty bread or serving over fluffy rice. Ready in just 35 minutes, this dish is an impressive yet approachable option for dinner parties or date nights. Bursting with flavor and finished with a fresh parsley garnish, Shrimp Pernod is a delightful showcase of sophisticated simplicity.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 medium shallots, finely chopped
- 3 cloves garlic cloves, minced
- 1 ounce Pernod (anise-flavored liqueur)
- 1 cup heavy cream
- 1 cup chicken or seafood stock
- 2 tablespoons fresh parsley, finely chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 2 tablespoons fresh lemon juice
- 1 serving cooked rice or crusty bread (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet, heat 2 tablespoons of the butter and 2 tablespoons of olive oil over medium heat.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove the shrimp and set aside.
Reduce the heat to medium-low. Add the remaining tablespoon of butter to the skillet along with the finely chopped shallots. Cook for 2-3 minutes, or until the shallots are softened.
Stir in the minced garlic and cook for an additional 30 seconds, making sure not to let the garlic burn.
Carefully pour the Pernod into the skillet, stirring to deglaze the pan and incorporate all the juices and brown bits at the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Add the chicken or seafood stock and heavy cream to the skillet. Stir well and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
Season the sauce with the salt and black pepper, adjusting to taste. Stir in the fresh lemon juice for a bright finish.
Return the cooked shrimp to the skillet along with the chopped parsley. Gently toss to coat the shrimp in the sauce and cook for an additional 1-2 minutes to heat through.
Serve the Shrimp Pernod over cooked rice or with crusty bread to soak up the creamy sauce. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 4.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 0.6 mg | 4% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
