Prawns with Pernod Sauce

Do you have a bottle of Pernod in the back of you cupboard? I  used Pernod to make licorice ice cream once, but otherwise the bottle sat in the cupboard for a long time. Then  I found this Pernod sauce recipe.

I was watching one of those morning shows (for some reason), when I saw this dish being prepared. It was a quick segment, making the recipe even more appealing. I jotted down the ingredients as best I could.

Prawns in Pernod Sauce

400 gms fresh green prawns

1/2 onion, chopped

1 garlic clove, crushed


1tsp curry powder

juice of 4 oranges (I like to use blood oranges when in season)

150mls cream

50mls Pernod

chopped parsley

2 tomatoes, finely diced

1 lemon

Prepare prawns to cook, barbequed or sauteed. Marinate with garlic, chilli, lemon zest and olive oil.

Fry onion and garlic in butter.

Add curry powder and cook for 1 minute.

Pour in Pernod and flambe for 30 seconds.

Add strained orange juice to put out the flames.

Simmer for 2 minutes then add cream.

Add fresh tomato and parsley and gently heat through.

Serve with barbequed prawns or stir in sauteed prawns.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s