Shrimp with garlic and Pernod

Salads & Sides & Soups
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

We'll say it again. Stock your bar with a bottle of Pernod, your freezer with shrimp, and learn this lovely recipe by heart. This is absolutely one of our very favourites; takes less than 10 minutes to make, and should be your go-to when guests drop by unexpectedly. Delicious!

Ingredients

1 pound large raw shrimp, shell and tail on

2 tablespoons butter

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

3 tablespoons Pernod

Sea salt and freshly ground pepper

1 tablespoon chopped fresh at leaf parsley

Preparation

Melt butter with olive oil in large skillet over medium heat. Add garlic and cook 2 minutes. Add shrimp and Pernod; cook, stirring, for about 3 minutes or until the shrimp turns pink. Season with salt and pepper. Sprinkle with parsley. 

Note: We like to leave the shell on for cooking, as it locks in the delicious flavour. Although it can be messy. If you wish, remove the shell prior to cooking.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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