L’Eiffel Bistrot
100 W. Higgins Road
South Barrington
www.leiffelbistrot.com
Prawns Shrimp Persillade and Absinthe Flambe
Ingredients:
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
pasta
