Dublin Bay Prawns Recipe with Pernod by Chef Sean Smith
Recipe by Chef Sean Smith.
Ingredients
| 600 g | Dublin Bay prawns, shelled and de-veined | |
| 1 tbsp | 15 ml | olive oil |
| 25 g | butter | |
| 200 ml | double cream | |
| 70 ml | Pernod | |
| — | salt and cayenne pepper | |
| 2 cups | 480 ml | cooked rice |
| — | salt, for seasoning prawns |
Instructions
Serves 4
Method
- Heat your pan with 1 tbsp olive oil and the butter.
- Add the Dublin Bay prawns.
- Toss the Dublin Bay prawns in the pan for approximately 1 minute.
- Add Pernod (the alcohol may flame).
- Drain off any excess oil from the pan.
- Add the double cream and reduce until the cream thickens to a sauce-like texture.
To serve: Serve on a bed of cooked rice. Dust slightly with cayenne pepper.
Variation: Add mushrooms, shallots, garlic if desired to enhance the flavours and overall taste of the dish.