SHRIMP BISQUE WITH PERNOD
Categories Soup/Stew Milk/Cream Blender Rice Shellfish Tomato Lunch Shrimp Pernod Winter Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings (about 8 cups)
Number Of Ingredients 16
Steps:
- Cook shrimp shells in 1 tablespoon butter in a 4-quart pot over moderately high heat, stirring frequently, until golden. Add Pernod and boil, stirring frequently, until most of liquid is evaporated. Add water and bay leaf and simmer, uncovered, 20 minutes. Pour shrimp stock through a fine sieve into a bowl, pressing on shells and then discarding them.
- While stock is simmering, cook shrimp with salt to taste in 1 tablespoon butter in a 6-quart heavy pot over moderate heat, stirring frequently, until just cooked through, 3 to 4 minutes. Transfer with a slotted spoon to a bowl. Add remaining 2 tablespoons butter to pot, then cook carrots, celery, and onion over moderate heat, stirring, until softened. Stir in rice, tomato paste, cayenne, salt, and shrimp stock and simmer, covered, until rice is tender, about 20 minutes. Set aside 12 shrimp and stir remainder into bisque.
- Purée bisque in batches in a blender (use caution when blending hot liquids), then pour through fine sieve into another pot. Stir in cream and cook over low heat until heated through (do not boil). Stir in lemon juice and salt to taste.
- Cut reserved shrimp into 1/4-inch dice, then use as part of garnish for bisque.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
SHRIMP PROVENCAL
For a gourmet meal this is very easy to prepare. Leftovers reheat well the next day too! Instead of using fresh shrimp like the recipe originally called (took too long the first time I did it) we now use frozen, raw, peeled and it tastes the exact same, but with 1/4 of the time! This is great over rice and served with French bread.
Provided by MICHELLE_F
Categories World Cuisine Recipes European French
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium-high heat. Quickly saute shrimp until they turn pink, but are not cooked through; remove from skillet and set aside. Add the bell peppers, onion, garlic, fennel seeds, and thyme; cook until the onion softens, about 8 minutes.
- Stir in white wine, tomato paste, and diced tomatoes. Bring to a boil, then reduce heat to medium-low and simmer until the flavors blend, about 10 minutes. Add the shrimp, and simmer until they are cooked and turn opaque, about 3 minutes. Stir in the basil, and season to taste with salt and pepper before serving.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 11.8 g, Cholesterol 172.5 mg, Fat 9 g, Fiber 2.6 g, Protein 25 g, SaturatedFat 1.3 g, Sodium 322.1 mg, Sugar 5.8 g
SAUTEED SHRIMPS WITH TOMATOES AND PERNOD
Steps:
- Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve.
- Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste.
- Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately.
SCALLOPS IN PERNOD AND CREAM
This is a delicious dish. My father made it for me and gave me the recipe several years ago. I'm afraid I'm not sure where he got the recipe, but I believe it was from a chef at an inn in Maine. Like most absolutely fabulous dishes, this is not low fat but definitely worth the indulgence! This is really nice with a long grain rice and wild rice mixture or with nice crusty bread to sop up the sauce. Can be served as an appetizer or a main course.
Provided by J. Ko
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt and pepper. Flour them heavily, patting away the excess.
- Saute scallops in clarified butter until golden brown.
- Add pernod carefully and flambe. Once flame has gone out add cream.
- Reduce heat and cook until cream thickens and bubbles glisten.
- Stir in chives and serve immediately.
- Note: You may have to remove smaller/thinner scallops to a warm plate while cream sauce thickens, then return them to the pan once sauce has reached desired consistency.
SHRIMP IN PERNOD CREAM SAUCE
I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.
Provided by evelynathens
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
- Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
- Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
SHRIMP IN PERNOD CREAM SAUCE
I first enjoyed this shrimp dish at an outdoor cafe on St. Denis street in Montreal (a long, long, time ago). Sharing so you can enjoy it, too. This would make a perfect, romantic dinner.
Provided by evelynathens
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a skillet, add the peppercorns and sauté for about 1 minute.
- Add the shrimp and cook 1 to 1 1/2 minutes on each side or until they are just pink.
- Pour over the Pernod and flame. Add chives and cream and heat just to simmer. Serve immediately with lots of crusty bread to mop up the sauce!
Nutrition Facts : Calories 294.2, Fat 30.2, SaturatedFat 18.9, Cholesterol 127.1, Sodium 257.6, Carbohydrate 2.1, Fiber 0.1, Sugar 0.1, Protein 4.8
More about "pernod shrimps on french bread recipes"
PRAWNS WITH PERNOD RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 188 per serving
- Combine wine and shallots in a small saucepan; bring to a boil, and cook until reduced to 1/2 cup (about 15 minutes). Remove from heat; stir in the Pernod and the next 6 ingredients (Pernod through garlic).
- Arrange the shrimp in a single layer on a jellyroll pan coated with cooking spray, and pour the Pernod mixture over shrimp. Broil 5 minutes or until shrimp are done. Sprinkle shrimp with tomato, and serve with French bread.
SHRIMP IN PERNOD CREAM SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.nz
SHRIMP BISQUE WITH PERNOD - GLUTEN FREE RECIPES
From fooddiez.com
PERNOD SEAFOOD RECIPES
From light-full.com
A FISH FEAST: AWARD WINNING RECIPES FOR SHRIMP PERNOD …
From necn.com
CREAMY SHRIMP SOUP WITH PERNOD RECIPE - EAT SMARTER USA
From eatsmarter.com
RECIPES - SHRIMP SAUTé WITH PERNOD - PIERRE FRANEY
From pierrefraney.com
BOUILLABAISSE WITH PERNOD BROTH RECIPE - FOOD NEWS
From foodnewsnews.com
SHRIMP IN PERNOD CREAM SAUCE - THERESCIPES.INFO
From therecipes.info
SHRIMP IN PERNOD - ABINGDON MANOR INN AND RESTAURANT
From blog.abingdonmanor.com
SHRIMP WITH FENNEL, TOMATO AND PERNOD SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
PERNOD SHRIMPS ON FRENCH BREAD - PINTEREST.COM
From pinterest.com
ROCK SHRIMP IN PERNOD SAUCE – LIGHTLY ORGANIZED CHAOS - KNOT
From sandro.knot.org
AWARD-WINNING RECIPES FOR PERNOD SHRIMP AND COD CAKES – NECN
From sweetbuttonsdesserts.com
PERNOD SHRIMPS ON FRENCH BREAD | RECIPE | FRENCH …
From pinterest.com
PERNOD SUBSTITUTION: 9 WORTH-NOTING ALTERNATIVES FOR YOUR RECIPES
From ingredient-recipes.com
AWARD WINNING RECIPES FOR SHRIMP PERNOD AND COD CAKES – NECN …
From feedumi.com
SHRIMP BREAD (PAIN AUX CREVETTES) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PERNOD RECIPES & MENU IDEAS | EPICURIOUS.COM
From epicurious.com
PERNOD - INGREDIENT - FINECOOKING
From finecooking.com
RECIPE: SHRIMP WITH SAFFRON PERNOD SAUCE - OMNIVORE
From dininglite.blog
A FRENCH SUPPER: PERNOD CLASSIC SAFFRON BOUILLABAISSE ... - LOCAL …
From localmilkblog.com
SHRIMP WITH FENNEL, TOMATO AND PERNOD SAUCE RECIPE - THE …
From reluctantgourmet.com
PRAWNS WITH PERNOD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AWARD WINNING RECIPES FOR SHRIMP PERNOD AND COD CAKES – NECN
From healthyrecipes.extremefatloss.org
COOK STREET MUSSELS WITH WHITE WINE PERNOD BROTH - COOKING ON …
From highlandsranchfoodie.com
RECIPES - MUSSELS WITH SAFFRON CREAM - PIERRE FRANEY
From pierrefraney.com
SHRIMP IN PERNOD CREAM SAUCE RECIPE - FOOD.COM | RECIPE
From pinterest.ca
FRENCH VERSION OF PEEL & EAT SHRIMP WITH DELECTABLE SAUCE
From weeklyvoice.com
IS PERNOD - RECIPES | COOKS.COM
From cooks.com
PRAWNS WITH PERNOD - DAIRY FREE RECIPES
From fooddiez.com
PERNOD CREAM SAUCE RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
SHRIMP WITH PERNOD SAUCE - COMPLETERECIPES.COM
From completerecipes.com
BEST FENNEL & GARLIC SHRIMP RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
WHAT IS PERNOD - RECIPES | COOKS.COM
From cooks.com
SHRIMP BISQUE WITH PERNOD RECIPE - LOS ANGELES TIMES
From latimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love