Crevettes flambées au Pernod is a classic French dish of flambéed shrimp with Pernod, an anise-flavored spirit.
This elegant dish features large shrimp (or prawns) that are typically sautéed in butter with shallots and garlic until they turn pink. Then, Pernod is added and ignited to create a dramatic flambé effect. As the alcohol burns off, it leaves behind a subtle anise flavour that complements the seafood beautifully. The sauce is often finished with a touch of cream and fresh herbs like parsley or tarragon.
It’s a dish that exemplifies French cuisine’s flair for combining simple, high-quality ingredients with theatrical preparation techniques. The flambé process not only creates an impressive presentation but also helps to caramelize the flavours and integrate the anise notes from the Pernod throughout the dish.
The dish is typically served immediately while hot, often accompanied by crusty French bread to soak up the flavorful sauce, or over rice. It’s a popular dish in French bistros and brasseries, particularly in coastal regions where fresh seafood is abundant.
This preparation method can also be found with variations using other types of anise-flavoured spirits such as Ricard or Pastis, though Pernod is the most traditional choice.