Instructions: Melt butter in a large skillet. Add onion and cook quickly. Add shrimp and cook over high heat until shrimp are half-cooked. Add Pernod and flambe.

Add whipping cream and reduce by one-third. Add dill and small bits of butter/flour mixture until sauce is the consistency desired. Season to taste with salt, pepper, lemon juice and Worcestershire sauce. Serve over rice.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.