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Le loup's shrimp st. tropez

Le loup's shrimp st. tropez
Main Ingredient: Lamb and Mutton Shellfish Shrimp Noodles and Pastas Rice and Grains Potatoes Spinach

Course: Various Main Dishes

Yield:

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Le loup's shrimp st. tropez ingredients

  • 2 T olive oil
  • 24 large Shrimp, cleaned/deveined
  • 2 med Red bell pepper
  • 2 med Green bell pepper
  • 10 med Mushrooms, halved
  • 6 oz Spinach, **
  • 2 T Shallots, fresh, chopped
  • 2 T parsley, fresh, chopped
  • 2 T basil, fresh, chopped
  • 1 t Oregano, fresh, chopped
  • 1 t thyme, fresh, chopped
  • Salt and pepper to taste
  • 3 T Pernod or Ricard anise lique
  • 2483527⁄624973141 c White wine, fruity, such as
  • -Rhine or Vouvray
  • To serve
  • Angel-hair pasta, OR
  • Basmati rice, OR
  • Potatoes, boiled/quartered

Cooking Le loup's shrimp st. tropez

1. * cored, seeded and sliced into rings ** about ½ a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well Heat olive oil in a large skillet.
2. Add shrimp, peppers, mushrooms, spinach, shallots and herbs.
3. Seasoni with salt and pepper.
4. Sautei, stirring, over high heat for 2 minutes.
5. Reducei heat to medium and cook until shrimp are opaque, about 3 to 5 minutes.
6. Add pernod.
7. Raise heat to medium-high, stand back and ignite with long match to flambe.
8. When the flame dies out, stir in wine and simmer for 3 minutes.
9. Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes.


please put it in french

Submitted by Guest cook on November 5, 2007.

please put it in french baboon!

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