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Prawns in Pernod and Saffron Sauce

4 Servings


No Added Sugars

Nutritional Facts Per Serving

19.3 g
4 g
0.1 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 482
  • Fat 39 g
    • Saturated   22 g
    • + Trans 
  • Cholesterol 252 mg
  • Sodium   181 mg
  • Carbohydrate 4 g
    • Fibre   0.1 g
    • Sugars  
  • Protein 19.3 g
    • Vitamin A 37 %
    • Vitamin C 7 %
    • Calcium 10 %
    • Iron 16 %


Heat the butter and oil in a wide skillet set over medium/high heat. Add prawns and garlic and cook until the prawns have turned pink and are just cooked through, about 2 to 3 minutes. Remove the prawns from the skillet and set on a plate.

Add the Pernod and saffron to the skillet and bring to a simmer. Simmer until the Pernod has been reduced by half. Add the whipping cream and cayenne, bring back to a simmer and reduce until a lightly thickened sauce forms. Season with salt and pepper and stir in the parsley. Return the prawns to the skillet and heat for about 1 minute before serving.

Serving Suggestions

Serve the prawns with steamed or boiled mini new potatoes, steamed or boiled asparagus or broccoli, and the Baby Carrots with Maple, Ginger and Cinnamon found in our website recipe collection.

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