Birches Shrimp Provencal

Photo courtesy of Hidden Valley Resort

By Chef Scott Cribb

Ingredients

12             large peeled and de-veined shrimp with the tail on

½             a Spanish onion diced

1               diced tomato

2-3           minced garlic cloves

1               baguette

1               bunch of fresh parsley

2oz           white wine

1oz            Pernod

salt and pepper to taste

How do I make it?

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