Rub the shrimps with the rub. Heat the olive oil in a skillet over medium heat. SautÈ the shrimps for 2 to 3 minutes. Add the onions, celery, and garlic and sautÈ for 2 to 3 minutes. Add the Pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Add the salt and cayenne and cook for about 1 1/2 minutes, stirring.
Push the shrimps to the side of the skillet and add the egg yolk. Whisk for about 30 seconds, then pull the shrimps into the mixture, stirring for about 1 minute.
Place a hot spinach cake in the center of each dinner plate. Spoon equal portions of the shrimp mixture over and around the cakes.
Yield: 4 servings