Pernod Shrimps on FRENCH bread

Francine ---


Every time I make it, it's a super hit..
As I flambé the shrimps, people have a ball at watching it.
This dish is served in a local restaurant and when the chef retired recently he shared this precious well kept recipe with me...
Now I have decided to share it with the WORLD...
Enjoy it as much as I do with a glass of wine, a view on the ocean accompanied with a gentle breeze that caresses your cheeks, your arms and your whole being. The symphony of the birds, the crashing ocean wave sounds and the wonderful flip of a dolphin that comes to greet you.

★★★★★ 1 vote
15 Min
30 Min


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1 lb
medium shrimps
1 clove
garlic finely minced
4 Tbsp
1/4 c
1 tsp
1/2 tsp
pepper always good if it is freshly grounded
french baguette bread cutted in slices


6 Tbsp
2 clove
1/2 c
minced shallots
1 small
juice of a lemon
3 c
2 Tbsp
whole grains mustard
1/2 c
fresh tarragon finely chopped

How to Make Pernod Shrimps on FRENCH bread


  • 1Heat butter in a medium saucepan and cook shallots until soft and translucent then add garlic and lemon juice and cook until garlic is soft. Add cream mustard and tarragon. Let the sauce cook over med-low heat for 30 minutes to reduce by half stirring frequently.
  • 2In the meanwhile heat the butter and add shrimps. Toss with the garlic, pepper and salt. Cook the shrimps about 75% done. The shrimps will continue to cook in sauce.
  • 3Slice the bread and spread it with butter. Toast the bread slightly in an oven.
  • 4Add the PERNOD to the shrimps and flambé them together. Add the tarragon sauce to the shrimps and simmer on low heat.
  • 5On each individual plate place about 6 slices of bread and put a shrimp on each Drizzle generously the sauce over shrimp and bread.
    This is a master dish to savour. I guaranty it!!
    The Pernod liquor has a licorice flavor that goes so well with the tarragon herbs.

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About Pernod Shrimps on FRENCH bread

Course/Dish: Seafood Appetizers
Other Tag: Quick & Easy
Hashtag: #seastone

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