Rock Shrimp in Pernod Sauce

makes 2 servings


  • 3 cloves garlic, mined
  • 3 tablespoons (45 g) shallots, minced
  • 4 tablespoons (45 ml) pernod
  • 3 tablespoons (45 ml) dry white wine
  • 2 tablespoons (39 ml) white wine vinegar
  • 1/2 tablespoon (8 g) kosher salt
  • 1/2 tablespoon (8 g) MSG (monosodium glutamate)
  • 1/2 teaspoon (2.5 g) white pepper
  • 8 tablespoon (112 g) unsalted butter, cut into small cubes
  • 1 tablespoon (15 ml) heavy (whipping) cream
  • 1 tablespoon (15 ml) olive oil
  • 1/2 lb (227 g) shrimp, peeled and deveined
  • 1/2 cup (60 g) sweet corn kernels
  • 1/4 cup (60 g) roma (plum) tomato, seeded and finely chopped
  • 1/2 tablespoon (7 g) chervil, minced
  • pinch saffron threads
  • 2 tablespoons (15 g) scallions, finely chopped


  1. If you have not already, peel and devein each shrimp. Cut each shrimp in half width-wise to make bite-sized morsels.
  2. Heat garlic, shallots, pernod, dry white wine, white wine vinegar, kosher salt, MSG, and white pepper in a sauce pan over medium-high heat.
  3. When the ingredients are reduced to about 1/4 volume remove them from the stove, and add the heavy cream.
  4. Whisking continuously, slowly add the butter to the pan. If the sauce breaks, cool in a shallow bowl of cold water, and resume whisking.
  5. Once all the butter is whisked in, set aside the sauce.
  6. Add olive oil to a hot saute pan
  7. Add the shrimp to the hot oil, and sauté for 1-2 minutes
  8. Add tomato and corn, and continue sautéing for 1-2 minutes, until the shrimp is no longer translucent.
  9. Add the chervil and butter sauce to the pan, stir to combine.
  10. Add the saffron
  11. Adjust seasonings
  12. Garnish with scallions, and serve

Serve with crusty french bread sop up the sauce.

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