Ingredients:
1/2 lb large uncooked shrimp, shelled,deveined
1 tablespoon olive oil
6 cloves garlic, chopped
1 bunch green onions, chopped
5 ounces packages ready-to use fresh spinach leaves, stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tablespoons grated romano cheese
1/2 teaspoon hot pepper sauce ( such as Tabasco)
1/2 teaspoon white wine vinegar
3 tablespoons Pernod ( or other anise-flavored liqueur)
Directions:
Preheat oven to 450 F degrees.
Lightly oil 9-inch glass pie plate.
Arrange shrimp in prepared plate.
Season shrimp lightly with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat.
Add garlic and green onions and saute until softened, about 2 minutes.
Add spinach to skillet.
Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes.
Mix in basil, cheese, hot pepper sauce and vinegar.
Season with salt and pepper.
Remove from heat; mix in Pernod.
Spoon spinach mixture evenly over shrimp.
Bake until shrimp are just cooked through, approximately 8 minutes.
Servings: 2
Time preparation: 20 min.
Time total: 30 min.