Pernod is an anise-flavoured, or black licorice flavoured liqueur. This beverage becomes cloudy when diluting over ice because it is aniseed-based. It contains oils called terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.
| Prep Time | 45 minutes |
| Servings |
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Ingredients
- 24 large raw shrimppeeled deveined and butterflied
- 1/2 tsp salt
- 1/4 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper
- 1 tablespoon olive oil
- 1/2 cup onionchopped
- 1/2 cup celerychopped
- 2 tablespoons fresh garlicchopped
- 1/2 cup pernod
- 2 tablespoons parsleychopped
- 1 cup cream
- salt and pepperto taste
- 1/2 stick butter
- 1/2 cup flour
- 1/2 cup choppedonions
- 1 cup milk
- 1 1/4 teaspoons salt
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 2 teaspoon fresh garlicchopped
- 1/2 cup dried bread crumbsfine
- 2 tablespoons parmigiano reggiano cheesegrated
- 1 tablespoon pernod
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Garlic Powder
Ingredients
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Instructions
For the Shrimp Pernod
- Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
- Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
- Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Recipe Notes
Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved