Lemon Shrimp

Ingredients

• 2 cloves garlic
• 3 sprigs parsley
• 3 sprigs chervil
• 3 tbsp butter
• 150 ml fish stock
• 20 ml anisette (e.g., Pernod)
• 1 lemon (juice)
• 20 g jumbo shrimp (pre‑cooked, deveined and peeled except for the tail segment)

Instructions

1. 1.

   Peel and finely chop the garlic. Rinse the herbs, shake dry, pluck leaves and finely chop. In a hot pan, sauté the garlic in 2 tbsp butter briefly. Deglaze with fish stock and anisette. Let reduce slightly, add lemon juice and herbs, season with salt and pepper.

2. 2.

   Rinse the shrimp, pat dry and cook in the remaining butter in another pan for 2–3 minutes. Arrange on deep plates and pour sauce over them.