Shrimp in Pernod is now my favorite way to eat this crustation these days! My dad makes this once and a while; it’s his specialty.

I found this recipe on my previous Vanilla Bean blog site, “Classic Vanilla” 😉 I thought, “oh, yeah…this was really good!” What is Pernod, you ask?
Pernod is a french liqueur that has a light black licorice flavor – Lighter tasting than Sambuca.I personally don’t like black licorice flavor at all! In this recipe however, it tastes great. Maybe its the Pernod or the cooking process – don’t know. So if you’re not a fan of the flavor, give this a chance anyway.

This is a great appetizer to serve when you have guests over because:

1- its different from the traditional shrimp with red cocktail sauce
2- its quick to put together in a hurry
3- looks elegant

Although, it doesn’t have to be served as an appetizer. Just serve over some plain white or wild rice with a salad and transform it into a main course.

A few people that I know tried it and loved it. It is a real crowd pleaser.

NOTE:

Recipe Serves 4

Must be cooked in batches, 6 to 8 shrimp at a time.

Ingredients

-Approximately 24 medium sized raw shrimp.
-Olive oil
– about 3 to 4 green onions- white and green parts roughly chopped (3 if large or 4 if slim)

-Pernod

Directions

Drizzle approx. 1 tsp of olive oil into a medium sized, non-stick frying pan.
Heat on medium (if you have a gas cooktop, you may need to reduce to medium-low)
Sprinkle approx 1tsp of the chopped green onion into the pan
Add  6 to  8 shrimp at a time in the pan and saute until they begin to turn pink. (do not over crowd pan)
Add a splash of Pernod and toss with shrimp

Remove contents of the pan into a serving dish.

Repeat same method with remaining shrimp.

Add salt to taste.

Enjoy it! I do.