Shrimp Madagascar Recipes

SHRIMP MADAGASCAR

Steps:

• Heat a large heavy sauté pan over medium high heat Pour in oil
• Season shrimp with salt and pepper
• Sauté the shrimp in the oil for 1 minute on each side
• Remove shrimp from the sauté pan and set aside
• Pour out oil from the pan
• Add peppercorns back to the sauté pan and heat for 30 seconds
• Deglaze with Pernod*.
• Add goat cheese and chicken stock and bring to a boil
• Reduce until sauce is thick enough to coat the back of a spoon.
• Whisk in mustard and return to a simmer.
• Place shrimp back into simmering sauce to heat
• Place 6 shrimp on each plate and ladle sauce over each shrimp
• Garnish with chopped scallions
• Great served with rice and carrot julienne
• * licorice flavored liquor.

CREVETTE MADAGASCAR

Steps:

• Lightly coat the shrimp with four and reserve.
• In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
• Add the shrip and cook with stirring until pink, about 2 minutes.
• Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
• To a bowl add the sour cream and heavy cream and whisk until smooth.
• Add the cream mix to the skillet and mix well.
• Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
• Add the angel hair pasta and toss well to coat and heat the pasta.
• Add the scallions and toss to combine.
• You may garnish with chopped, peeled and seeded fresh tomatoes.