Lunchbreak: Prawns persillade and absinthe flambe

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

L’Eiffel Bistrot
100 W. Higgins Road
South Barrington

Prawns Shrimp Persillade and Absinthe Flambe

12 oz shrimp (prawns), cleaned
3 cloves garlic
1 medium shallot
2 Tbs butter
1 Tbs olive oil
1 Tbs absinthe
3 Tbs fresh snipped parsley
6 oz rice fettuccini
squeeze of lemon juice


Cooking Instructions:


Season the shrimp with salt and pepper.  Preheat pan to medium heat and add olive oil.  Add shrimp and cook for about 1 minute.  Add butter, then absinthe and let reduce for a
minute or two.  Finishing up with by adding
garlic, shallots and parsley.  Serve over

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s