Citrus fennel shrimp with tarragon

1 Servings

Ingredients

Quantity Ingredient
4 cups Water
1 cup Dry white wine
1 Lemon; sliced
1 Lime; sliced
1 tablespoon Salt
1 Bay leaf
1 Onion; quartered
1 pounds Medium shrimp (about 32); deveined and shelled, leaving tail intact

Directions

2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh tarragon leaves Garnish: Tarragon sprigs In a large pot, bring water and wine to a boil with ½ of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes.

Drain shrimp and cool.

In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking.

Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight.

Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.

Yield: Serves 8 as an hors d'oeuvre Recipe by: Cooking Live Show #CL8932 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997

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