1 pound shrimp
3 tablespoons butter
2 tablespoons finely chopped shallots
2 tablespoons pernod, ricard or other anise-flavored liqueur
3/4 cup heavy cream or crème fraîche
Salt and freshly ground pepper to taste
I. Peel the shrimp but leave the last tail segment intact. Split the shrimp down the back. Wash the shrimp under cold running water to remove the black vein down the back. Drain well.
2. Heat the butter in a skillet and add the shrimp and shallots. Cook, shaking and stirring and tossing the shrimp in the skillet. Cook quickly until shrimp are pink all over, 3 or 4 minutes.
3. Add the pemod and stir. Using a slotted spoon, remove the shrimp to a warm dish. Add the cream to the skillet and cook over high heat about l minute. Add salt and pepper to taste. Return the shrimp to the sauce and cook just to heat through.
