Recipe for Le Loups Shrimp St Tropez 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tbl Olive oil
24 lrg Shrimp, cleaned/deveined
2 med Red bell peppers,*
2 med Green bell peppers,*
10 med Mushrooms, halved
6 oz Spinach,**
2 tbl Shallots, fresh, chopped
2 tbl Parsley, fresh, chopped
2 tbl Basil, fresh, chopped
1 tsp Oregano, fresh, chopped
1 tsp Thyme, fresh, chopped
Salt & pepper to taste
3 tbl Pernod or Ricard anise lique
1/4 cup White wine, fruity, such as Rhine or Vouvray
----------------- TO SERVE ----------------
Angel-hair pasta, OR
Basmati rice, OR
Instructions:
Instructions: * Cored, seeded and sliced into rings

** about 1/2 a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped; rinsed and drained well

1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms, spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes.

2. Add Pernod. Raise heat to medium-high, stand back and ignite with long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes.

3. Arrange shrimp, vegetables and sauce on plates around cooked angel-hair pasta, basmati rice or potatoes.

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