Shrimp with garlic and Pernod

Recipe & food styling Marisa Curatolo. Photography Kari Wardrop.


1 pound large raw shrimp, shell and tail on

2 tablespoons butter

1 tablespoon extra-virgin olive oil

3 cloves garlic, minced

3 tablespoons Pernod

Coarse salt and freshly ground pepper

1 tablespoon chopped fresh at leaf parsley


Melt butter with olive oil in large skillet over medium heat. Add garlic and cook 2 minutes. Add shrimp and Pernod; cook, stirring, for about 3 minutes or until the shrimp turns pink. Season with salt and pepper. Sprinkle with parsley. 

Note: We like to leave the shell on for cooking, as it locks in the delicious flavour. Although it can be messy. If you wish, remove the shell prior to cooking.