Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
24 lg Shrimp; cleaned/deveined
2 md Red bell peppers;*
2 md Green bell peppers;*
10 md Mushrooms; halved
6 oz Spinach;**
2 tb Shallots, fresh; chopped
2 tb Parsley, fresh; chopped
2 tb Basil, fresh; chopped
1 ts Oregano, fresh; chopped
1 ts Thyme, fresh; chopped
Salt pepper to taste
3 tb Pernod or Ricard anise lique
1/4 c White wine, fruity; such as
-Rhine or Vouvray

--------------------------TO SERVE-------------------------------
Angel-hair pasta; OR
Basmati rice; OR
Potatoes; boiled/quartered

* 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.

Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois
(reprinted in the Chicago Sun Times, September 25, 1996)

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