Shrimp Madagascar
By: Corrinne
Published: Wednesday, December 1, 2010 - 8:16am

Ingredients




1 package (5.3 oz) fresh Goat Cheese, such as Chavrie
2 tablespoons Vegetable Oil
24 Shrimp, raw peeled and deveined
2 tablespoons Green Madagascar peppercorns, crushed
2 ounces Pernod*
1 cup Chicken stock
1 tablespoon Dijon mustard
1 tablespoon Chopped green scallion

Preparation

1 Heat a large heavy sauté pan over medium high heat Pour in oil 2 Season shrimp with salt and pepper 3 Sauté the shrimp in the oil for 1 minute on each side 4 Remove shrimp from the sauté pan and set aside 5 Pour out oil from the pan 6 Add peppercorns back to the sauté pan and heat for 30 seconds 7 Deglaze with Pernod*. 8 Add fresh Goat Cheese and chicken stock and bring to a boil 9 Reduce until sauce is thick enough to coat the back of a spoon. 10 Whisk in mustard and return to a simmer. 11 Place shrimp back into simmering sauce to heat 12 Place 6 shrimp on each plate and ladle sauce over each shrimp 13 Garnish with chopped scallions 14 Great served with rice and carrot julienne 15 Licorice flavored liquor