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Marinated shrimp, Pernod and lemony mayonnaise

Portions: 4 appetizers
Preparation time: 30 min
Marinating time: 4 hrs
Cooking time: 15 min

Ingredients

  • 12 large shrimp, peeled with tail (8-12) from Odessa Poissonnier
  • 60 ml (4 tbsp.) Cuisine Poirier mayonnaise
  • 60 ml (4 tbsp.) olive oil
  • 60 ml (4 tbsp.)) + 2.5 ml (½ tsp.) Pernod
  • 60 ml (4 tbsp.) lemon juice
  • 5 ml (1 tsp.) dill, minced
  • 60 ml (4 tbsp.) Cuisine Poirier lemony mayo with five peppers and dijon
  • Bouquet garni (fresh herbs)

Photo: Martin Tremblay.

Method

  1. In a bowl, combine shrimp, mayonnaise, olive oil, 60 ml (4 tbsp.) Pernod, lemon juice and dill. Marinate for 4 hours in the refrigerator.
  2. In a non-stick skillet, grill shrimp for 1 to 2 minutes on each side.
  3. Mix Cuisine lemony mayo with the remaining Pernod.
  4. Serve shrimp with mayonnaise and fresh herbs.

Recipe from the book, Dingue

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