Recipe: Shrimp Pernod and Bananas Foster, Cafe’ L’Europe Sarasota, FL!

Recipe for Shrimp Pernod

Recipe: Shrimp Pernod and Bananas Foster, Two Classics from Golden Palate Partner® Cafe’ L’Europe and Owner Betsy Coolidge in Sarasota! Photos and recipes courtesy of Cafe’ L’Europe, Sarasota.

Shrimp Pernod

Ingredients:
2-4 large shrimp
1/2 tablespoon olive oil
2 garlic cloves, minced
2 shallots, minced
1/4 cup Pernod liqueur
1 cup fresh spinach leaves
1 lemon, juiced
3 tablespoons butter

Preparation:
Add oil to pan and turn stove to high heat. Once oil is smoking add shrimp to sear on each side. After shrimp is cooked turn off heat and add 1 tablespoon butter. Add garlic and shallots while pan is still hot. Remove pan and turn up flame on stove. Add Pernod and flambe over the flame. Add lemon juice while flame is burning off. Set pan back on stove and turn down heat. Add spinach to wilt in pan. Add remaining butter and mix. Serve by plating spinach, then arrange shrimp over spinach and drizzle sauce over the whole dish.

Note: to lighten this recipe, reduce the amount of butter, or simply substitute olive oil for the butter. It won’t be slightly as creamy.

For a video of the signature dish, Shrimp Pernod at Sarasota’s Cafe’ L’Europe, by the Observer Group, click here.

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Bananas Foster

This is a decadent dessert, that I only have on a very rare occasion (maybe twice in the past five years, and always share with others). I’m including it, because Cafe’ L’Europe is one of few places that still makes this–and makes it right! Should you ever wish to try it, this is the place to, and if you should ever want to attempt it at home, you should have the best recipe for it!

Ingredients:
2 tablespoons butter
2 bananas, cut in bite sized pieces
2 tablespoons brown sugar
2 ounces banana liqueur
2 ounces dark rum
2 ounces Bacardi 151 rum
Dash of cinnamon
Vanilla ice cream

Preparation:
Heat pan over high heat. Add butter to melt and coat pan. Add brown sugar and remove pan from heat. Add rum and banana liqueur and flambe. Add bananas and stir being careful not to overcook. Remove pan from heat and add Bacardi 151. Flambe’ again. Add cinnamon and stir. Remove from heat. Serve over vanilla ice cream.

Note: the bananas are decadent, and if you want to reduce calories anywhere, you can go with low fat ice cream or frozen yogurt, and reduce the amount of butter and brown sugar by cutting in half. A majority of the alcohol burns off, leaving intense flavor but certainly not enough to get you inebriated or a significant addition of calories from booze.

Cafe’ L’Europe
431 St. Armand’s Circle
Sarasota, FL 34236
941.388.4415

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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