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Scampi

1/4 onion
1 Tbsp red paprika
1 Tbsp green paprika
1 Tbsp yellow paprika
1 clove garlic
6 large champinons mushrooms
1 tsp fresh dill
1 tsp fresh chives
1 tsp fresh tarragon
1 dl fish stock or 1/2 cube fish stock
2 dl double cream
2 Tbsp dry white wine
1 Tbsp Pernod or Rickard

10 large prawns, peeled

Chop all ingredients (except prawns) finely except for mushrooms
which are cut to bite size.

Preheat pan with butter, add prawns. fry for a minute, then add
all chopped ingredients.

Stir and fry for another minute. Add Pernod and set alight after
a few seconds.

Add white wine and reduce until half remains. Take out prawns,
add stock and cream reduce until half remains again. Put prawns
back in and heat for a minute. Serve with wild rice.

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