Lemon fennel shrimp with tarragon

1 servings

Ingredients

Quantity Ingredient
1 pounds Medium shrimp; (about 32)
4 tablespoons Fresh lemon juice
2 teaspoons Fennel seeds; crushed
A pinch dried hot red pepper flakes if
; desired
6 tablespoons Olive oil
3 larges Garlic cloves; crushed
½ Lemon; sliced thin
2 teaspoons Finely chopped fresh tarragon leaves; or to taste, plus a
; tarragon sprig for
; garnish

Directions

In a large saucepan of salted boiling water cook shrimp 1 minute, or until just cooked through. In a colander drain shrimp and rinse under cold water until cool. Shell and if desired devein shrimp.

In a bowl or plastic container whisk together lemon juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, and sliced lemon and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprig.

Serves 8 as an hors d'oeuvre.

Gourmet July 1994

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