King prawns in Pernod cream

Name: King prawns in Pernod cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g large raw shrimps (about 20 pieces; without head, with shell); 5 Stem(s) Parsley; 1 collar Spring onions; 500 g Carrots; 1-2 TABLESPOONS Butter; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 250 g Whipped cream; 3-4 Tbsp Pernod (French aniseed brandy)

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g large raw shrimps (about 20 pieces; without head, with shell)
5 Stem(s) Parsley
1 collar Spring onions
500 g Carrots
1-2 TABLESPOONS Butter
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
2 TABLESPOONS Oil
250 g Whipped cream
3-4 Tbsp Pernod (French aniseed brandy)

Directions

1
Peel the shrimps down to the tail fin and remove the intestines. Wash the shrimps and pat them dry. Wash parsley and shake dry. Put 2 stems aside for garnishing, cut the rest finely.
2
Clean and wash spring onions. Dice the white finely, cut the green into rings.
3
Peel and wash the carrots and cut them into sticks. Sauté in hot butter. Pour on 5-6 tablespoons of water. Season with salt and 1 pinch of sugar and cook covered for about 5 minutes.
4
Sauté the white of the spring onions in 1 tbsp of hot oil. Deglaze with cream and Pernod, simmer for about 5 minutes.
5
Heat 1 tablespoon of oil in a large frying pan. Fry the shrimps in it for about 2 minutes on each side. Sauté the spring onion green briefly with the shrimps. Season with salt and pepper.
6
Season the Pernod cream to taste and add to the prawns. Add chopped parsley to the carrots. Arrange everything and garnish with the rest of the parsley. Serve with a basmati wild rice mixture.