Scampi a l'Absinthe
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Ingredients
  • 1 Tablespoon finely chopped shallot
  • 1 Tablespoon butter
  • 1 pound scampi or jumbo shrimp, peeled, deveined
  • 2 Tablespoons dry white wine
  • 1 Tablespoon anise-flavored liqueur (Pernod)
  • 1 cup whipping cream
  • 1 egg yolk
  • salt and pepper, to taste
  • Hot cooked rice
  • Lemon wedges
  • Parsley, chopped and sprigs, for garnish
Instructions
  1. Cook and stir shallot in butter in large skillet until tender. Stir in shrimp. Cook over medium heat, stirring constantly, about 2 minutes. Stir in wine and liqueur. Heat to boiling; reduce heat. Simmer for 2 minutes.
  2. Stir in cream. Heat to boiling; reduce heat. Simmer until shrimp are tender, about 4 minutes. Remove shrimp from sauce and keep warm.
  3. Heat sauce to boiling; boiling until sauce is reduced by one-third. Remove from heat. Stir small amount of sauce into egg yolk; stir into sauce in skillet. Season with salt and pepper.
  4. Arrange shrimp on hot rice. Pour sauce over and garnish with lemon wedges and parsley. Serves 2.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-february-1975/