Close-up of a plate of shrimp with creamy absinthe sauce and fresh parsley, served with a side of mixed greens, two lime wedges, and a thick slice of crusty French bread, lit by warm evening sun.

Shrimp with Absinthe

Serves 3-4

Ingredients

  • 2 tbsp good quality olive oil

  • 1 1/4 pounds jumbo shrimp, peeled and deveined

  • 1 large garlic clove, minced

  • 1/3 cup (~ 2.5 oz) La Muse Verte Absinthe

  • 1 tbsp crème fraîche

  • Kosher salt and freshly ground black pepper, to taste

  • Chopped fresh herbs, such as parsley (dried tarragon works well too!)

  • Fresh lime wedges


    Process

  1. Heat 2 Tablespoons of olive oil in a large skillet over medium-high heat.

  2. Add the shrimp and sauté for 1–2 minutes, flipping them until they are just pink and barely cooked through. Do not overcook.

  3. Stir in the minced garlic and cook briefly until aromatic (about 30 seconds).

  4. Remove the pan from the direct heat and carefully pour in the 1/3 cup of absinthe. Return the pan to the heat. The absinthe will ignite (flambé) in about 30 seconds. Gently shake or stir the shrimp until the flame completely dies out.

    • Safety Note: Use caution when flambéing. Keep your face and hair away from the pan, and ensure no flammable items (like hanging paper towels or low ceilings) are nearby. If the flame is too high, cover the pan with a lid to extinguish it.

  5. Remove the skillet from the heat, stir in the 1 Tablespoon of crème fraîche, and season with kosher salt and freshly ground black pepper to taste.

  6. Serve immediately, garnished with parsley/tarragon and lime slices. Pair with with crusty French bread for soaking up the sauce, mashed potatoes or a simple green salad for a quick and elegant meal.