3 tb Butter
2 lb Medium shrimp peeled and
Deveined
1 tb Chopped parsley
1    Shallot chopped fine
1 ts Chopped chives
1/4 c  Pernod
1 1/2 c  Heavy cream
1/4 ts Tabasco
Salt and pepper to taste

1) Heat butter in large frying pan. Cook shrimp, parsley, shallots and
chives 2 minutes over medium-high heat.

2) Season well and pour in the pernod; cook 2 minutes over high heat.

3) Remove shrimp with slotted spoon and set aside.

4) Replace pan over heat and pour in cream and tabasco; cook 1 1/2 minutes
over high heat or until thicken.

5) Correct seasoning, replace shrimp in sauce and simmer 2 minutes.

6) Serve with Parisienne potatoes.