Le Loups Shrimp St. Tropez Recipe

Le Loups Shrimp St. Tropez Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
24 large: Shrimp, cleaned/deveined
2 medium: Red bell peppers, *
2 medium: Green bell peppers, *
10 medium: Mushrooms, halved
6 ounce: 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

Directions:

* cored, seeded and sliced into rings

** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left
whole and larger leaves chopped; rinsed and drained well

1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
spinach, shallots and herbs. Season with salt and pepper. Saute,
stirring, over high heat for 2 minutes. Reduce heat to medium and
cook until shrimp are opaque, about 3 to 5 minutes.

2. Add Pernod. Raise heat to medium-high, stand back and ignite with
long match to flambe. When the flame dies out, stir in wine and
simmer for 3 minutes.

3. Arrange shrimp, vegetables and sauce on plates around cooked
angel-hair pasta, basmati rice or potatoes.

Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois
(reprinted in the Chicago Sun Times, September 25, 1996)


Source from luhu.jp