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 flamb?. 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. VINCENT W. FOSTER, JR. From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from G Internet, G Internet.
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