20 U10 shrimps
45 ml (3 tbsp) butter, divided
15 ml (2 tsp) minced garlic
60 ml (4 tbsp) Pernod or Pastis
Finely chopped chives
Rose Hill ancho & chipotle seasoning to taste
1. In a frying pan, heat half the butter and sauté shrimp until golden. Add minced garlic, Rose Hill ancho and chipotle seasoning and mix well. Deglaze with Pernod or Pastis.
2. Remove from heat and add remaining butter and finely chopped chives.
3. Serve with rice and vegetables.