Shrimp A La Nino

• 2 c. Bechamel sauce
• 4 Tbsp. butter
• 4 Tbsp. flour
• 2 c. milk
• salt (optional)
• ground pepper
• nutmeg (optional)
• 1 1/2 c. Pernod liquor
• 1 1/2 lb. medium size shrimp, peeled and deveined
• 1 c. fresh fennel, tops chopped
• orzo

1. Melt the butter in a saucepan over moderate heat, without letting it brown.
2. Add the flour and stir with a wire whisk until well blended.
3. Meanwhile, bring milk almost to a boil.
4. While stirring the butter and flour mixture, add the warm milk.
5. Simmer for 5 minutes.
6. Add Pernod liquor.
7. Peel and devein the shrimp. Add to the hot Pernod sauce.
8. Before serving, stir in fresh fennel.
9. Serve on a bed of orzo.
10. Braised fennel makes a nice accompaniment.

bechamel sauce, butter, flour, milk, salt, ground pepper, nutmeg, pernod liquor, shrimp, fresh fennel, orzo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=210186 (may not work)