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Shrimp Pernod

  • Yield: 4 servings


  • 24 large shrimps, peeled, deveined, and butterflied
  • 1 teaspoon Rustic Rub
  • 1 tablespoon olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery;
  • 2 tablespoons chopped garlic
  • 1/2 cup Pernod
  • 2 tablespoons chopped parsley
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1 egg yolk
  • Spinach Cakes


  • 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.