2 tb Olive oil
24 lg Shrimp; cleaned/deveined
2 md Red bell peppers;*
2 md Green bell peppers;*
10 md Mushrooms; halved
6 oz Spinach;**
2 tb Shallots, fresh; chopped
2 tb Parsley, fresh; chopped
2 tb Basil, fresh; chopped
1 ts Oregano, fresh; chopped
1 ts Thyme, fresh; chopped
Salt & pepper to taste 3 tb Pernod or Ricard anise lique
1/4 c White wine, fruity; such as
-Rhine or Vouvray
Angel-hair pasta; OR Basmati rice; OR Potatoes; boiled/quartered * cored, seeded and sliced into rings ** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well 1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes. 2. Add Pernod. Raise heat to medium-high, stand back and ignite with
long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes. 3. Arrange shrimp, vegetables and sauce on plates around cooked
angel-hair pasta, basmati rice or potatoes. Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois (reprinted in the Chicago Sun Times, September 25, 1996)