Anonymous August 21 2005

4 oz. butter

1/2 large onion, finely chopped

24 large shrimp, peeled

2 oz Pernod liqueur

1 pint whipping cream

1 Tbsp dill

2 Tbsp butter, room temperature

1 Tbsp flour (mix with butter)

salt and pepper

lemon juice

Worcestershire Sauce

cooked rice

Melt butter in a large skillet. Add onion and cook quickly. Add

shrimp and cook over high heat until shrimp are half-cooked. Add

Pernod and flambe. Add whipping cream and reduce by one-third.

Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper,

lemon juice and Worcestershire Sauce. Serve over rice. Serves 4.