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Ingredients
- 500 gm Shrimps
- 1 tsp Dry chilli flakes
- 1 tsp Whole black peppercorns
- 2 x Bay leaves
- 2 x Star anise
- 50 ml Pernod
- 1/2 x Lemon, juice of
- 1 Tbsp. Salt flakes
- 2 Tbsp. Parsley
Directions
- To make up the stock, boil a large pan of water and add in the chilli, salt, pepper and star anise. Add in the shrimps and cook them for 30 seconds. Drain the shrimps and then stir fry them in a pan with extra virgin olive oil, garlic and parsley.
- Toss the ingredients to combine the flavours. Add in the Pernod, some more garlic, pepper and salt and flambe if you want to, otherwise leave the flavours to infuse. Chop up some fresh herbs, ie dill and parsley, and sprinkle over the shrimps. Toss the pan and add in the lemon juice.
- Lay the shrimps over a bed of fresh salad leaves and serve straight away.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 548g | |
| Calories 548 | |
| Calories from Fat 82 | 15% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.81g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 761mg | 254% |
| Sodium 7750mg | 323% |
| Potassium 1034mg | 30% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.52g | 0% |
| Protein 102.47g | 164% |
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