Waterford Farms Shrimply Prawns “Cote D’Azur”

Serves 4


  • 4 TBSP. olive oil
  • ½ med. onion, minced
  • 3 med. cloves of garlic, minced
  • 3 med. very ripe, fresh tomatoes, seeded & cut in small dice
  • ¾ tsp. sea salt
  • ¼ tsp. freshly ground pepper (or more)
  • ¼ cup Pernod
  • 3 TBSP. flat leaf parsley, finely chopped
  • 1 lb. shrimpy shrimp, head and tails on, shelled & deveined
  • 1/2 cup shrimp stock
  • 1 Tablespoon unsalted butter


  1. Heat a large, heavy bottomed sauté pan over medium heat. Add the olive oil and then stir in the onion. Cook for about 4 minutes and then add the garlic and cook for another minute or so, until the garlic is soft.
  2. Remove garlic and onions from pan, reserving olive oil and saute shrimp over medium- high heat until lightly browned.
  3. Remove pan from heat and carefully deglaze pan with Pernod. Return to heat and flame. remove shrimp, add shrimp stock and reduce by 1/2.
  4. Return shrimp to pan along with tomatoes and butter and boil while swirling pan to emulsify butter into a creamy sauce. add parsley, mix well and adjust seasoning. I like to add a small dash of fresh lemon juice at this point to “wake up” the flavour.
  5. Serve

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