I've got some SleepyTime tea brewing for Kevin, because he's running late tonight. A quick shower, warm dinner, and tea before bed is my way of taking care of my man. 💓
Dice onion and mince garlic.
Sauté in olive oil.
Add thawed shrimp.
This cooks quickly. Having a nice wide pan helps, because they can cook in a single layer. The shrimp will start to curl.
Chop herbs and squeeze lemon. Add to the pan and stir a few rounds. Seriously, just a few rounds. This is a quick dinner.
Pour in Pernod. Light it up and sauté until the pan is almost dry. I wish I had a picture, but it was difficult to maneuver a flame, a pan, a bottle, and a camera at the same time. So, safety won.
Add butter. When it melts, the dish is done. The kitchen didn't even get warm.
I tossed a few Goat Cheese and Beet Ravioli into simmering water to cook. I'm serving it with the shrimp. This dish was phenomenal. This is the perfect blend of flavors. The lemon and Pernod played off of each other with flavors of tart and an undertone of licorice. The beets and goat cheese added a slightly earthy flavor and a not-too-cheesy creaminess.
I bought the ravioli pre-made at the store, because it was quick. I will post my own recipe at a future date. It's not difficult to make, but it does require more time. Something as simple as spaghetti noodles would suffice in a pinch.
Did you check out that placemat? My brother made me a set for Christmas one year. They are so beautiful that I never wanted to use them. Finally one year I realized it was like people telling me that my soap was too pretty to use, or something was too pretty to eat. So I honor my brother by enjoying my placemats. They are always on my table. If you have something that is too precious to use, use it anyway. That's what it meant for!
- 1/2 of a red onion, diced
- 8 or 9 minced garlic cloves
- 2-3 T olive oil, to saute
- 2 lb. shrimp, thawed if buying frozen
- Herbs; I used approximately 3 T each lemon thyme, chives, rosemary, and parsley. I can never add too many herbs, but this is all I could spare today.
- French tarragon would have been delicious too, but my plant is not ready to spare even a few leaves yet. Pernod and french tarragon have similar flavors. Herbs are a must in this household. During the summer, I try to find a protein to make with all of the fresh vegetables and herbs. During the winter, I'm trying to find a way to stretch my bounty to serve with proteins.
- 1 lemon, juiced
- 1/2 C Pernod liqueur
- 1/4 C butter