Defrost the frozen shrimps. In the meantime, put rice in approx. 400 ml boiling salted water, cover and let it swell at low heat for 18-20 minutes. Cook the frozen peas for about 5 minutes
Rinse the prawns and pat dry. Peel and chop onion and garlic
Fry the prawns in the hot oil all around for about 4 minutes. Season with salt and pepper and remove
Sauté onion and garlic in the frying fat. Deglaze with 1/8 l water, stir in cream and Pernod. Bring to the boil, stir in stock and let it boil down a little. If necessary, thicken with sauce thickener. Season sauce with salt, pepper and lemon juice. Heat prawns in it. Arrange everything and garnish with chervil if necessary