June 22, 2022

Sautéed Shrimps in Pernod Sauce

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Delicious and ready to serve in under 30 minutes? That's right! This versatile recipe is perfect for a quick weeknight dinner or for a special occasion. Serve with a mixed greens salad or rice to complete this dish. This is a flavourful sauce that can be used with other staples like chicken, veggies, pork, or fish.

What you’ll need to make this recipe

  • Olive oil
  • Butter
  • Shrimp
  • Garlic powder and or clove of garlic
  • Dehydrated onion, onion powder or fresh shallot
  • Seasoning salt
  • Ground black pepper
  • Dried or fresh parsley
  • Dried or fresh chives
  • Cubed or fresh stock or broth
  • Heavy cream
  • Pernod
Shrimps in Pernod ingredients

Fun Fact


Pernod is the oldest anise liqueur from France. Other anise liqueurs include Ouzo from Greece, Sambuca from Italy, Anis from Spain and Raki from Turkey.

The delicate and unique flavour of Pernod is the result of subtle notes in liquorice which are balanced with the use of a blend of other botanical ingredients such as anise, fennel and chamomile. It can be enjoyed in various cocktails or used in savoury recipes and desserts.

According to Pernod Ricard, the original creation of Pernod included Artemisia absinthium which is the scientific name for wormwood and was produced as Absinthe from 1805. That was also the main ingredient in Kübler Absinthe Superieure which was first produced in 1863 in the Swiss region of Val-de-Travers which is also the birthplace of Absinthe and referred to as “the Green Fairy ” because of its green colour. The version of Pernod that is consumed and enjoyed today was created in 1938.

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Sautéed Shrimps in Pernod Sauce

  • Author: Jordana Eloise
  • Total Time: 20–25 Minutes
  • Yield: 24 Servings 1x


Delicious and ready to serve in under 30 minutes? That’s right! This versatile recipe is perfect for a quick weeknight dinner or for a special occasion. Serve with a mixed greens salad or rice to complete this dish. This is a flavourful sauce that can be used with other staples like chicken, veggies, pork, or fish.




  • 68 shrimp (812 count) *see notes for shrimp size options
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dehydrated onion or onion powder
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried chives
  • 1 tablespoon unsalted butter
  • 2 teaspoons olive oil
  • 1 small shallot minced
  • 1 clove of garlic left whole
  • 1/2 teaspoon solid stock cube or gelatin such as Knorr chicken, vegetable or seafood
  • 1/4 cup + 2 tablespoons divided Pernod
  • 2 tablespoons heavy cream
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon fresh chopped parsley *optional
  • 1/4 teaspoon fresh chopped chives *optional


  1. Start by placing shelled and washed shrimp in a medium bowl. Then add garlic powder, onion powder, seasoning salt, salt, dried parsley and dried chives. Stir, cover and place in the fridge. At this point the seasoned shrimp can be cooked right away or it can stay in the fridge to marinate up to 1 day ahead of cooking.
    Raw shrimp with seasoning
  2. Next, pour olive oil and butter in a large pan and place on the stove and heat to medium. Once the butter is melted, add the shallot or onion and whole garlic. Cook for two to three minutes then add the stock and stir until combined.
  3. Then pour ¼ cup Pernod into the pan and reduce for 1 minute. Add heavy cream and shrimp. Warm through until the shrimps are fully cooked, turning half way through the cooking process.

    Partially Cooked Shrimp in Pan Cooked shrimp with lid

  4. Then add the remaining 2 tablespoons Pernod to the pan with ground pepper, fresh chopped parsley and chives if using.
  5. Stir and serve!


Q: What is the shrimp count, serving size and weight?
A: The shrimp count is how many shrimp there are per 1 pound and a serving of shrimp is about 3 ounces.
Colossal: 8–12 count, two to three shrimp per serving.
Extra jumbo: 16–20 count, four to five shrimp per serving.
Jumbo: 21–25 count, five to six per serving.
Extra large: 26–30 count, six to seven per serving.
Large: 31–35 count, eight to ten per serving.
Medium: 41–50 count, ten to twelve per serving.
Small: 51–60 count, twelve to fifteen per serving.
*If you have whole shrimp with the head attached it will be considered 2 counts larger. If the shrimp have not been shelled that will increase the count by 1.

Q: Does the cooking time need to be adjusted depending on the size of shrimp?
A: Yes it will. If you are cooking large shrimp then you will need to cook them for longer than smaller shrimp. Be sure to pay close attention especially when cooking small shrimp. You do not want to overcook them. You are looking for an opaque white tone to the shrimp. When that is achieved they are cooked.

Q: What can I use if I don’t have Pernod?
A: Any anise or liquorice flavour liqueur would be a good substitute?

Q: Is there another substitute for butter in this recipe?
A: Olive oil is the best substitute for this recipe.

Just for Pretty:
If you would like the final presentation to look a bit nicer, you can slice each shrimp lengthwise without going all the way through and that will give a you a fanned out look when the shrimp are cooked, almost like butterfly wings. Also be sure to cut down the cooking time if you do this extra step. This process is best if you are using larger shrimp in recipes. It is not visually necessary if you use smaller shrimp.

  • Prep Time: 5–10 Minutes
  • Cook Time: 15 Minutes

Keywords: Shrimps

1 Comment

  1. windsor mullings

    You have inspired me to start cooking again,my taste buds are happy/


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