This is the same shrimp with saffron and Pernod that we made a few weeks ago. The recipe is here.
We like the shrimp cooked this way and the sauce is great with rice and vegetables. Our sauce last night came out a little too stringently Pernod-y and we will have to take care to make sure that the alcohol burns off completely. Pernod is really strong tasting stuff.
The rice I had left over from Chinese takeout last Sunday. The chard was supposed to be for a chickpea and lentil dish that I never got around to making. Usually I use collard greens in this preparation but the chard was just as good. To prepare it, take the center stem out of the leaves, roll them up like a cigar and chiffonade. They cook in the water that is still clinging to their leaves from their wash. I add a little butter to the pan, some garlic slices, and the frozen corn. It is done after about five minutes.