Shrimp San Pedro
Ingredients
- 2 Tbs. olive oil
- 24 jumbo shrimp (21-25 count)
- 1 cup green onions, white part only, chopped
- 1 Tbs. green peppercorns (packed in brine, not the dry kind)
- 12 thin asparagus, cut into pieces two inches long
- 1/4 cup Pernod or Herbsaint
- 1 pint whipping cream
- 4 oz. sour cream
- 1 lb. orzo pasta, cooked al dente
- 8 leaves fresh basil, cut into ribbons
Instructions
- 1
Heat the olive oil in a skillet. Add the shrimp and saute until pink. Remove and keep warm.
- 2
Add the green onions and the green peppercorns to the skillet and cook for one minute. Add the Pernod and bring it to a boil (you can flame it if you're feeling dramatic and play it safe).
- 3
Add the cream and sour cream and stir into the skillet. Reduce by about one-fourth.
- 4
Return the shrimp and asparagus to the pan and cook for about two minutes, until asparagus are tender. Add salt and pepper to taste.
- 5
Add the orzo to the pan and toss with the shrimp to distribute all the ingredients. Garnish with fresh basil.