Shrimp San Pedro
Description
This is a dish that Pat Gallagher used to prepare at the Winner's Circle. and I'll bet it pops up as a special at Gallagher's every now and then.
Ingredients
2 Tbs. olive oil
24 Jumbo Shrimp (21-25 count
1 cup green onions. white part only. chopped
1 Tbs. green peppercorns
1/3 cup Pernod or Herbsaint
1 pint heavy cream
8 oz. sour cream
1 lb. fettuccine. cooked
24 Jumbo Shrimp (21-25 count
1 cup green onions. white part only. chopped
1 Tbs. green peppercorns
1/3 cup Pernod or Herbsaint
1 pint heavy cream
8 oz. sour cream
1 lb. fettuccine. cooked
Methods/steps
1. Heat the olive oil in a skillet. Add the shrimp and saute until pink. Remove and keep warm.
2. Add the green onions and the green peppercorns to the skillet and cook for one minute. Add the Pernod and bring it to a boil (you can flame it if you're feeling dramatic and play it safe--see below). Add the cream and sour cream and stir into the skillet. Reduce by about one-fourth.
3. Return the shrimp to the pan and cook for about two minutes. until completely done. Add salt and pepper to taste.
4. Place the fettuccine on a serving plate and top with the shrimp. Pour the sauce over all and serve immediately.
Serves four.
2. Add the green onions and the green peppercorns to the skillet and cook for one minute. Add the Pernod and bring it to a boil (you can flame it if you're feeling dramatic and play it safe--see below). Add the cream and sour cream and stir into the skillet. Reduce by about one-fourth.
3. Return the shrimp to the pan and cook for about two minutes. until completely done. Add salt and pepper to taste.
4. Place the fettuccine on a serving plate and top with the shrimp. Pour the sauce over all and serve immediately.
Serves four.
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