A recent visit to New Orleans – one of the planet’s best food towns – reminded me of a classic dish that I hadn’t tasted in years: Prawns (or shrimp) Pernod. It’s a rich, creamy dish made slightly spicy with Creole seasoning and with a subtle anise flavor from Pernod. Serve it straight up or with rice or pasta.
- 2 dozen large prawns or shrimp, peeled, deveined, and butterflied
- 1 tsp. Creole seasoning, such as Emeril’s Essence
- 1 Tbsp olive oil
- 1/2 cup minced onions
- 1/2 cup minced celery
- 2 Tbsp minced garlic
- 1/2 cup Pernod
- 2 Tbsp chopped parsley
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. cayenne
- 1 egg yolk
- Sprinkle the prawns with the Creole seasoning and refrigerate until ready to cook.
- Heat the olive oil in a skillet over medium heat. Saute the prawns for 2 to 3 minutes.
- Add the onions, celery, and garlic and saute for 2 to 3 minutes.
- Add the Pernod and cook for 1 minute.
- Add the parsley and cream and bring to a boil.
- Add the salt and cayenne and cook for about 1 1/2 minutes, stirring.
- Remove the pan from the heat and push the prawns to the side of the skillet. Add the egg yolk. Whisk for about 30 seconds, then pull the prawns back into the mixture, stirring for about 1 minute.
Serve hot and enjoy!
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.