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)
2 tomatoes, finely diced
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.