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Le Loup's Shrimp St. Tropez

Recipe name:
Le Loup's Shrimp St. Tropez

Recipe category:
Lamb

What are your thoughts about this delicious dish?

Recipe detials:

2 tb Olive oil 24 lg Shrimp; cleaned/deveined 2 md Red bell peppers;* 2 md Green bell peppers;* 10 md Mushrooms; halved 6 oz Spinach;** 2 tb Shallots, fresh; chopped 2 tb Parsley, fresh; chopped 2 tb Basil, fresh; chopped 1 ts Oregano, fresh; chopped 1 ts Thyme, fresh; chopped Salt & pepper to taste 3 tb Pernod or Ricard anise lique 1/4 c White wine, fruity; such as -Rhine or Vouvray Angel-hair pasta; OR Basmati rice; OR Potatoes; boiled/quartered * cored, seeded and sliced into rings ** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well 1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms, spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes. 2. Add Pernod. Raise heat to medium-high, stand back and ignite with long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes. 3. Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes. Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois (reprinted in the Chicago Sun Times, September 25, 1996)

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Le Loup's Shrimp St. Tropez

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