Shrimp in Pastis Cream
Served with Fluffy White Rice
Last month I wrote about our fabulous Holiday Dinner at Susan’s, where one of the courses we prepared was a delicious Mussels with Pernod and Crème Fraîche. Kim of Easy French Food commented and recommended that I check out a recipe she posted for Crevettes au Pastis. Pernod is a brand name for a type of pastis, the only one not made with licorice.
I sautéed chopped shallots in butter until soft, then added shrimp and cooked for a couple minutes. I added cream, cooked for another minute or two until shrimp were done. Finished with a splash of Pastis. Salt and pepper to taste. Garnished with chopped parsley and served with white rice, which, by the way, is awesome with this sauce.
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Pastis’s warm, sweet anise aroma and flavors of licorice, spices and herbs pair marvelously with shrimp and cream. The few simple ingredients combine to result in a divine dish. Make sure to add the pastis at the end of cooking to preserve the aromatics and nuances of flavor.
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While you’re cooking you might want to try Ernest Hemingway’s Death in the Afternoon, a cocktail he invented in 1935 and named after his novel. Add 5 oz chilled Champagne to 1 oz pastis. Papa warns to sip slowly. He made his with absinthe, but when absinthe is unavailable, pastis is the perfect stand-in.
I’m recommending the opalescent milky Death in the Afternoon cocktail now to my friends in the Southern Hemisphere. It is a refreshing drink, with a great name, invented by a legend, and definitely suited to hot weather. We’ll be drinking this again in the coming months here.