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:

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
1⁄4 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.