Cooking with Chef Wolf: Flambéed Shrimp with Pernod

[@beggbeer]

Awesome. Thanks for sharing!

[@peterdurnien9084]

As the alcohol burns off so fast could you just put a splash of aniseed in the pan and do away with the fire hazard?

[@anneconaway3354]

Yummy!

[@peterhall7439]

Corn oil? Why not use butter or olive oil?

[@tombogaert1015]

Butter burns at high temp. And olive oil turns rancid.

[@cedricvon5376]

How much alcohol do you use