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Emeril's Shrimp Pernod



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A Shrimp Boat Silhouetted against an Orange Sky
A Shrimp Boat Silhouetted against an Orange Sky
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Shrimp Pernod

Louisiana Real and Rustic

Emeril Lagasse with Marcelle Bienvenu,
1996, William Morrow & Co.

4 servings

“I like to visit the ports of Morgan City, Grand Isle, or Delcambre along the
south Louisiana coast or any of the small fishing communities along the
Mississippi River south of New Orleans in Plaquemines Parish. There, one
can usually strike a bargain with the fishermen as they unload the shrimp,
packed in crushed ice, from the hold of their boats. I can hardly wait to get
home to throw them into a pan. The fresh salty-sweet shrimp are spiked
with a little Pernod to give them a gentle anise flavor.”

4 servings

24 large shrimp, shelled and deveined,
and butterflied
1/2 teaspoon Rustic Rub
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped celery
2 tablespoons chopped garlic
1/2 cup Pernod
2 tablespoons chopped parsley
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne
1 egg yolk
1 recipe Spinach Cakes

1. Rub the shrimp with the Rub. Heat the olive oil in a skillet over medium heat. Sauté the shrimps for 2 to 3 minutes. Add the onions, celery, and
garlic and sauté for 2 to 3 minutes. Add the Pernod and cook for 1
minute. Add the parsley and cream and bring to a boil. Add the salt
and cayenne and cook for about 1 1/2 minutes, stirring.
2. Push the shrimp to the side of the skillet and add the egg yolk. Whisk
for about 30 seconds, then pull the shrimps into the mixture, stirring
for about 1 minute.

3. Place a hot spinach cake in the center of each dinner plate. Spoon equal portions of the shrimp mixture over and around the cakes.

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Emeril's Shrimp Stew
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