Lunchbreak: Prawns persillade and absinthe flambe

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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

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