Ian’s Shrimp Pernod

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Story Published: Dec 12, 2006 at 4:45 PM MDT

Story Updated: Dec 12, 2006 at 4:45 PM MDT

By Submitted by Ian

Ingredients

1 whole clove garlic minced

¼ lb butter

Splash of virgin olive oil

1 large red pepper diced

8 Roma tomatoes course chopped

Salt to taste

¼ cup Red pepper jelly

Pinch of red pepper flakes

3 oz. Pernod

1 lb – 26/30 peeled and de veined shrimp.

Directions

Melt butter with olive oil. Sweat garlic to clear and add red peppers.
Saute for 3-5 minutes add tomatoes. Saute 5 minutes. Add pepper jelly
and salt and red pepper to taste.

Add shrimp and saute till done.

Add Pernod and flame.

Serve in bowl with side of bread sticks

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