Shrimp bisque with Pernod. Time 2 hours 15 minutes. Yields Serves 8. ... Get a taste of Los Angeles — and the world — with recipes and kitchen tricks from the L.A. Times’ Cooking newsletter.

This shrimp recipe — with its peas, asparagus, and mascarpone — marries the best of spring and summer flavors. Preserved lemon adds a touch of funk and makes for a natural pairing with Pernod ...

Once the shrimp are soaked in the sauce, I place the gratin dish in a pre-heated grill or oven, and let them cook for 15-20 minutes, depending on their size. You’ll know when the shrimp are done ...

She placed the peeled and deveined shrimp in a saucepan and added 8 cups of cold water, 3 tablespoons of Pernod liqueur, and salt. Then Garten turned the heat on and cooked the shrimp uncovered ...

A dash of Pernod, with its lovely anise flavour, is an asset for cooking as well as sipping.

Add Pernod and red pepper flakes; cook, stirring, until Pernod is evaporated, about 1 minute. Pour in 5 cups water and bring to a simmer. Reduce heat to medium-low and cook 45 minutes.

The Chef's Pantry with Anna Rossi has two recipes to add to a fish feast any time of year. By Anna Rossi • Published December 27, 2021 • Updated on December 27, 2021 at 12:03 pm ...

3/4 pound peeled shrimp. 1/4 cup Pernod or Ricard. 2 tablespoons water. 2 tablespoons heavy cream. Salt and freshly ground pepper. Heat oil in a nonstick skillet over medium-high heat.

4 Tbs. Pernod (or other faux absinthe) 4 Tbs. fresh chives, minced. Scant – c. heavy cream. In a large skillet, melt the butter over medium heat. Add peppercorns and saute for a minute or so until the ...

This is my French-flavored version of peel ‘n’ eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up!It’s one of those summer dishes that I make frequently for ...