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King prawns in Pernod butter

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Ingredients for 2 servings:

  • 50 g butter
  • 10 king prawns, shelled, intestines removed, 20g each
  • 2 cloves garlic, finely chopped
  • 1 chili pepper(s), red, without seeds, chopped
  • 2 stalk(s) leeks
  • 1 tbsp oil
  • salt and pepper
  • 2 tbsp Pernod
  • 150 ml chicken broth, home-cooked
  • Sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Dice 40g of butter and chill. Trim the leek and slice only the white part into thin, diagonal rings. Heat the remaining butter with the oil, fry the prawns briefly and quickly, season with salt and cayenne pepper, and remove. Sauté the chili, garlic, and leek in the frying fat, sprinkle with salt and a pinch of sugar. Pour in the Pernod and stock and reduce by half, then mount with the cold butter pieces, seasoning if desired. Add the prawns and reheat. With 12 prawns, this is certainly enough for four people as a small, warm appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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