- 1/4 lb of butter
- 1/2 cup of diced onions
- 1/2 cup of diced green bell peppers
- 2 tsp of minced garlic
- 1/4 cup of flour
- 1/2 gal of heavy cream
- 2 cups of seafood stock
- 2 lbs of frozen spinach (defrosted)
- 2 lbs of small shrimp
- 1/2 cup of sun dried tomatoes
- 2 tsp of Pernod (anise flavored liquid)
- 1/4 cup of white pepper
- 1 tabl of garlic powder
- 1 tabl of Tabasco
In the large tilt skillet, melt the butter on high heat. When it is completely melted, add the onions & bell pepper. Let cook until onions are transparent.
Then add the garlic. And let cook for a few minutes. Then gradually add the flour whisking it in to make sure that no lumps form.
At this point the heavy cream may be added, bring to a boil whisking constantly to prevent from sticking then add the shrimp and let cook for 10 to 15 minutes stirring constantly.
Lower the heat to low and add in the defrosted spinach, sun dried tomatoes, Pernod & seasoning and let cook for another 10 minutes, until the correct consistency is achieved.