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By Craig Claiborne
Put the Pernod, lemon juice, shrimp and seasonings into the container of an electric blender. Blend by turning the blender on and off and stirring with a spatula until the mixture is coarsely chopped.
Stir the blended mixture into the softened butter and add salt and pepper to taste. Place in a mold or bowl and chill.
© 1966 Craig Claiborne estate. All rights reserved.