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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly coat the shrimp with four and reserve. | 2. In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon. | 3. Add the shrip and cook with stirring until pink, about 2 minutes. | 4. Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes. | 5. To a bowl add the sour cream and heavy cream and whisk until smooth. | 6. Add the cream mix to the skillet and mix well. | 7. Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert. | 8. Add the angel hair pasta and toss well to coat and heat the pasta. | 9. Add the scallions and toss to combine. | 10. You may garnish with chopped, peeled and seeded fresh tomatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour				-	-	-	-
butter	3	tablespoons	clarified	256.5	11.7855	8.0145	21.6
pernod	3/8	cup		12.6083	0.0	2.805	0.0708
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
angel hair pasta	1/2		cooked	12.6083	0.0	2.805	0.0708
shrimp	16		peeled deveined	6165.3473	0.0	1457.9233	36.9921
green peppercorn	2	tablespoons		12.6083	0.0	2.805	0.0708
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
salt				-	-	-	-
pepper				-	-	-	-
scallion	4	tablespoons	diced	7.68	1.7616	0.4392	0.0456
tomato	2	tomatoes		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.