Sautéed Shrimps in Pernod Sauce | Jem's Take

Ingredients

• 6- 8 shrimp (8–12 count) *see notes for shrimp size options
• ¼ teaspoon garlic powder
• ¼ teaspoon dehydrated onion or onion powder
• ¼ teaspoon seasoning salt
• ¼ teaspoon dried parsley
• ¼ teaspoon dried chives
• 1 tablespoon unsalted butter
• 2 teaspoons olive oil
• 1 small shallot minced
• 1 clove of garlic left whole
• ½ teaspoon solid stock cube or gelatin such as Knorr chicken, vegetable or seafood
• ¼ cup + 2 tablespoons divided Pernod
• 2 tablespoons heavy cream
• ¼ teaspoon ground black pepper
• ¼ teaspoon fresh chopped parsley *optional
• ¼ teaspoon fresh chopped chives *optional