Shrimp Riviera

• 1 lb jumbo shrimp (peeled, deviened, tail on, butterflied, & flattened)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons green peppercorns, drained & rinsed
• 2 large shallots, chopped
• 1/2 cup chopped scallion
• 2 large roma tomatoes (peeled, seeded & chopped)
• 1/2 cup Pernod
• 1 cup heavy cream
• 1/2 cup sour cream
• 1/2 teaspoon herbes de provence
• salt
• pepper

1. Heat olive oil in a skillet over medium high heat.
2. Add the shrimp and saute for one minute.
3. Stir in scallions, shallots, tomatoes& peppercorns and saute for another minute.
4. Add the Pernod and reduce by half over high heat.
5. Remove the shrimp with a slotted spoon.
6. Stir the cream, sour cream and Herbs into the sauce and reduce until lightly thickened over medium-high heat (about ten minutes).
7. Return the shrimp to the pan and season to taste with salt and pepper.
8. Serve immediately with crusty french bread and a glass of good white wine.

jumbo shrimp, extra virgin olive oil, green peppercorns, shallots, scallion, roma tomatoes, pernod, heavy cream, sour cream, salt, pepper

Taken from www.food.com/recipe/shrimp-riviera-109154 (may not work)