Le loup's shrimp st. tropez Recipe - RecipeShip.com

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Le loup's shrimp st. tropez

Artist:

_

Categories:

Seafood, Shrimp

Yield:

4

Rating:

0

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Ingredients:

2	tbsp	Olive oil
24	large	Shrimp, cleaned/deveined
2	med	Red bell peppers, *
2	med	Green bell peppers, *
10	med	Mushrooms, halved
6	oz	Spinach, **
2	tbsp	Shallots, fresh, chopped
2	tbsp	Parsley, fresh, chopped
2	tbsp	Basil, fresh, chopped
1	tsp	Oregano, fresh, chopped
1	tsp	Thyme, fresh, chopped
		Salt & pepper to taste
3	tbsp	Pernod or Ricard anise lique
1/4	cup	White wine, fruity, such as
		-Rhine or Vouvray
		TO SERVE
		Angel-hair pasta, OR
		Basmati rice, OR
		Potatoes, boiled/quartered

Procedures:

1	* cored, seeded and sliced into rings
2	** about ?a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well
3	Heat olive oil in a large skillet.
4	Add shrimp, peppers, mushrooms, spinach, shallots and herbs.
5	Season with salt and pepper.
6	Saute, stirring, over high heat for 2 minutes.
7	Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes.
8	Add pernod.
9	Raise heat to medium-high, stand back and ignite with long match to flambe.
10	When the flame dies out, stir in wine and simmer for 3 minutes.
11	Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes.