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Dijon Shrimp With Pernod

This is a nice, tasty way to cook shrimp. Chefs such as Marco Pierre White and “Daddy Jack” Chaplin have taken this to new levels. This recipe is simple to make and tastes very elegant. There are many variations of this recipe, some creamy, some not, but all quite delicious. 2 LBS Raw, Deveined, Peeled Shrimp 16/25 count per pound. 1 C Pernod or Anisette 1 Stick Butter 2 TBSP Dijon Mustard 1/2 C Minced Fresh Parsley 2 Medium Shallots, Diced Juice of 1 Lemon 14 OZ Crème Fraiche 1 TSP Sea Salt 1 TSP Coarse Ground Black Pepper 1 LB Pasta of your choice Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme songs From The Past. c. 2009 Big Eye Music. Used by permission.