Creole garlic and shrimp appetizer

6 servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine,softened
2 tablespoons Minced fresh parsley
1 tablespoon Minced shallots(heaping)
4 Cloves garlic,minced
¼ teaspoon Paprika
⅛ teaspoon Cayenne pepper
⅛ teaspoon Salt
2 teaspoons Pernod
½ teaspoon Lemon juice
1½ pounds Shrimp,shelled and deveined
Flour
Olive oil
½ Juice of lemon
¾ cup Dry white wine

Directions

1. Cream butter with wooden spoon for several minutes.

2. Add parsley, shallots, garlic, seasonings, Pernod and ½ teaspoon lemon juice; mix well and set aside.

3. Coat shrimp with flour.

4. Heat olive oil in large skillet; shake flour from shrimp and add shrimp to skillet.

5. Saute shrimp very quickly, about 3 minutes; when they start to turn pink, cook them on other side.

6. Drain oil from skillet.

7. Add ½ cup lemon juice and the wine and shake pan briefly over heat, about 1 minute.

8. Add reserved garlic butter and toss shrimp quickly with wooden spoon.

9. When butter is melted, serve shrimp immediately.

Submitted By MICHAEL ORCHEKOWSKI On 10-12-94

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