Recipe number 36750 is

Le Loup's Shrimp St. Tropez

The ingredients are:
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 Salt & pepper to taste 3 tbsp Pernod or Ricard anise lique 1/4 cup White wine, fruity, such as Rhine or Vouvray MMMMMTO SERVE Angel-hair pasta, OR Basmati rice, OR Potatoes, boiled/quartered

The recipe yield is:
4 Servings

* 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)


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