1 sweet green pepper
1 lg. rib celery
8 scallions
2 cloves garlic
3 tbsp. minced parsley
1 1/2 lbs. large raw shrimp
1 c. rice
Salt and pepper
3 tbsp. butter
3 tbsp. oil
1/2 tsp. dried tarragon
1/4 c. white wine
1/2 c. chicken stock
1 tbsp. pernod (optional)

Chop green pepper, celery, scallions. Mince garlic and parsley. Peel and devein shrimp. Cook rice in large pot of boiling water (about 2 cups) 15 minutes. Drain and season to taste with salt and pepper.

Heat butter and oil, add pepper, celery, scallions. Saute until soft about 4 to 5 minutes. Add garlic and saute 1 minute. Add tarragon, wine, stock and shrimp. Simmer covered until shrimp are cooked through about 3 minutes. Stir in the pernod and parsley. Season to taste with salt and pepper. Serve shrimp and sauce over hot rice.