Sunday, March 31, 2013

Prawns Amourense

Friends of mine made this wonderful and elegant shrimp dish for dinner one evening.

1 Lb. large Tiger Shrimp, peeled and deveined
1/2 onion, sliced
1/2 red bell pepper, julienned
1 cup sliced mushroooms
1/2 stick butter
Olive oil
1 cup chopped, seeded tomatoes (fresh or canned)
2 tablespoons capers, drained
1 tablespoon minced garlic (or a little more)
1/4 teaspoon cayenne
2 teaspoons cumin
1 cup heavy cream
1 can chicken stock
chopped parsley
1 shot Brandy
1 shot Pernod or Anisette
Salt and coarse ground pepper
1 Lb. Linguini

Prepare the linguini.

Saute vegetables in butter and olive oil. Add the shrimp and saute. Add the capers, tomatoes, cayenne, cumin, garlic, salt and pepper. Add the Brandy and Pernot (flame for effect, if desired). Add the cream and stock, stir. Remove the shrimp and vegetables and reduce the stock. Place the shrimp and vegetables back and add the parsley. Serve over linguini.

4 servings.

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