Shrimp Absinthe

Serves 2

10 ea. U-15 Louisiana white shrimp (10/15 count per pound)
1/2 ea. fennel bulb (thinly sliced)
1 tsp shallots chopped
1/2 tsp garlic chopped
1 tsp fennel leaf chopped
1/2 cup Absinthe (I use Lucid)
1 cup heavy cream
2 tsps softened butter
2 cups cooked rice
Pinch salt and freshly ground pepper

Dust shrimp with salt and white pepper. Sauté in hot pan with julienne fennel bulb. Add garlic and shallots. Deglaze with Absinthe, add whipping cream and reduce by half, then add chopped fennel leaf, stir in butter and pour over rice.