Recipe - Le Loups Shrimp St Tropez

2 tablespoon Olive oil
24 lg Shrimp; cleaned/deveined
2 md Red bell peppers;*
2 md Green bell peppers;*
10 md Mushrooms; halved
6 ounce Spinach;**
2 tablespoon Shallots, fresh; chopped
2 tablespoon Parsley, fresh; chopped
2 tablespoon Basil, fresh; chopped
1 teaspoon Oregano, fresh; chopped
1 teaspoon Thyme, fresh; chopped
Salt & pepper to taste
3 tablespoon Pernod or Ricard anise lique
One fourth cup White wine, fruity; such as
Rhine or Vouvray

TO SERVE
Angelhair pasta; OR
Basmati rice; OR
Potatoes; boiled/quartered

* cored, seeded and cut or sliced up into rings

** about One half a bunch, or 4 cups loosely packed, with small leaves left
whole and larger leaves chopped; rinsed and drained well

1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
spinach, shallots and herbs. Season with salt and pepper. Saute, stirring,
over high heat for 2 minutes. Reduce heat to medium and cook until shrimp
are opaque, about 3 to 5 minutes.

2. Add Pernod. Raise heat to mediumhigh, stand back and ignite with long
match to flambe. When the flame dies out, stir in wine and simmer for 3
minutes.

3. Arrange shrimp, vegetables and sauce on plates around cooked angelhair
pasta, basmati rice or potatoes.

Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois
(reprinted in the Chicago Sun Times, September 25, 1996)
Posted to MMRecipes Digest V3 #266

Date: Sat, 28 Sep 1996 16:25:42 +0000

From: Linda Place placel@worldnet.att.net