Crevette Madagascar

• flour, to coat
• 3 tablespoons butter, clarified
• 3/8 cup Pernod (licorice flavored liquer)
• 1 cup heavy cream
• 1/2 lb angel hair pasta, spinach flavor cooked
• 16 shrimp, large peeled and deveined
• 2 tablespoons green peppercorns
• 1 cup sour cream
• salt
• pepper
• 4 tablespoons scallions, green part only diced
• 2 tomatoes (optional garnish)

1. Lightly coat the shrimp with four and reserve.
2. In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
3. Add the shrip and cook with stirring until pink, about 2 minutes.
4. Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
5. To a bowl add the sour cream and heavy cream and whisk until smooth.
6. Add the cream mix to the skillet and mix well.
7. Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
8. Add the angel hair pasta and toss well to coat and heat the pasta.
9. Add the scallions and toss to combine.
10. You may garnish with chopped, peeled and seeded fresh tomatoes.

flour, butter, liquer, heavy cream, angel hair pasta, shrimp, green peppercorns, sour cream, salt, pepper, scallions, tomatoes

Taken from www.food.com/recipe/crevette-madagascar-452440 (may not work)