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Dublin Bay Prawns with Pernod by Chef Sean Smith
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Dublin Bay Prawns Recipe with Pernod by Chef Sean Smith

This prawns recipe marries Pernod with delicious fresh Dublin Bay prawns.

When the infamous absinthe was banned in France by government decree in 1915, one of its chief manufacturers, Henri Pernod, began making a more acceptable, lower strength alcoholic drink. With its aniseed flavour and without the offending wormwood of its predecessor, Pernod was created.

Serves 4


600g Dublin Bay prawns, shelled and de-veined
1 tbsp olive oil
25g butter
200ml double cream
70ml Pernod
Salt and cayenne pepper
2 cups of cooked rice
Salt, for seasoning prawns


1. Heat your pan with 1 tbsp olive oil and the butter.
2. Add the Dublin Bay prawns.
3. Toss the Dublin Bay prawns in the pan for approximately 1 minute.
4. Add Pernod (the alcohol may flame).
5. Drain off any excess oil from the pan.
6. Add the double cream and reduce until the cream thickens to sauce-like texture.

To serve:
Serve on a bed of cooked rice. Dust slightly with cayenne pepper.

Add mushrooms, shallots, garlic if desired to enhance the flavours and overall taste of the dish.

all-in-the-foodAll in the Food is a celebration of contemporary Irish cooking from Cathal Brugha Street, where most of our top chefs learned their craft. With recipes from star chefs, including Darina Allen, Neven Maguire, and Ross Lewis, along with contributions by some of Ireland’s rising stars, this book is a showcase of the most talented chefs in Ireland.

All in the Food is published by O’Brien’s Press and is available to buy here.​