Last night she and her husband were over for dinner and I really wanted her to enjoy this mini-celebratory "hey, look at me, I've finished radiation therapy" dinner. Not wanting to serve her mushy peas, I decided to modify my famous Prawn Pernod Linguine. It was a hit and she managed to work her way through a good sized plate between sips of her cocktail - baking soda and water!
So if you ever find yourself in need of cooking for someone with a raw throat, no taste buds and little saliva here's the recipe for you! And of course it's also a great recipe for those people fortunate enough to be in great health!
Prawn Pernod
Serves 4
Preparation Time 5 minutes
Cooking Time 10 minutes
Note: To help my guest swallow more easily I finely chopped the prawns into small pieces. You can omit this step for regular use.
Ingredients:
- 1 tbsp butter
- 1 tbsp olive oil
- 3 small shallots, finely minced
- 1 clove garlic, finely minced
- 500g uncooked prawns (shrimp) - 31-40 bag count, peeled and deveined
- 2-3 tbsp Pernod
- 1/4 cup white wine
- pinch saffron
- salt and freshly ground pepper to taste
- 1/4 cup whipping cream
- Chopped fresh parsley for garnish
- In a medium saute pan, heat butter and oil over medium heat. When melted, add the shallots and cook until soft and translucent. Add the garlic and cook for another 30 seconds.
- Add the prawns, sauteing until prawns are just cooked through and turned pink, about 2-3 minutes.
- Add the pernod. If using a gas stove, tilt pan to flame pernod. If using electric, light sauce with match. Shake pan or stir continuously until flame slowly dies out.
- Add wine and saffron. Reduce heat to low and cook until sauce reduces down slightly, about 2-3 minutes. Add salt and pepper to taste.
- Just prior to serving, add whipping cream, stirring until incorporated.
- Serve over fresh cooked linguine or steamed rice. Garnish with parsley.
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