shrimp pernod

• 1 12 lbs shrimp, shelled and deveined
• 3 tablespoons butter
• 2 tablespoons chopped shallots
• 2 tablespoons Pernod or 2 tablespoons sambuca
• 34 cup heavy cream
• salt and pepper

1. in pan, melt butter, add shrimp and shallots.
2. saute until shrimp turn pink, 3 or 4 minutes, remove.
3. add pernod to pan, add cream, heat until thickened.
4. add salt, pepper, shrimp and shallots to heat through.

shrimp, butter, shallots, sambuca, heavy cream, salt

Taken from www.food.com/recipe/shrimp-pernod-47896 (may not work)