Dublin Bay Prawns Recipe with Pernod by Chef Sean Smith
This prawns recipe marries Pernod with delicious fresh Dublin Bay prawns.
When the infamous absinthe was banned in France by government decree in 1915, one of its chief manufacturers, Henri Pernod, began making a more acceptable, lower strength alcoholic drink. With its aniseed flavour and without the offending wormwood of its predecessor, Pernod was created.
– 600g Dublin Bay prawns, shelled and de-veined
– 1 tbsp olive oil
– 25g butter
– 200ml double cream
– 70ml Pernod
– Salt and cayenne pepper
– 2 cups of cooked rice
– Salt, for seasoning prawns
1. Heat your pan with 1 tbsp olive oil and the butter.
2. Add the Dublin Bay prawns.
3. Toss the Dublin Bay prawns in the pan for approximately 1 minute.
4. Add Pernod (the alcohol may flame).
5. Drain off any excess oil from the pan.
6. Add the double cream and reduce until the cream thickens to sauce-like texture.
Serve on a bed of cooked rice. Dust slightly with cayenne pepper.
– Add mushrooms, shallots, garlic if desired to enhance the flavours and overall taste of the dish.
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