Shrimp St. Tropez

4 oz. butter
1/2 large onion, finely chopped
24 large shrimp, peeled
2 oz Pernod liqueur
1 pint whipping cream
1 Tbsp dill
2 Tbsp butter, room temperature
1 Tbsp flour (mix with butter)
salt and pepper
lemon juice
Worcestershire Sauce
cooked rice

Melt butter in a large skillet. Add onion and cook
quickly. Add shrimp and cook over high heat until
shrimp are half-cooked. Add Pernod and flambe.
Add whipping cream and reduce by one-third. Add
dill and small bits of butter/flour mixture until sauce
is the consistency desired. Season to taste with
salt, pepper, lemon juice and Worcestershire Sauce.
Serve over rice.

Serves 4.


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