Sauteed shrimp/fennel butter

6 Servings

Ingredients

Quantity Ingredient
2 cups White wine
3 Shallots; minced
4 Cloves garlic; minced
2 teaspoons Whole peppercorns
¾ pounds Unsalted butter
2 teaspoons Ground fennel seed
¼ teaspoon Worcestershire sauce
1 teaspoon Garlic powder
1 teaspoon Kosher salt
¾ cup Pernod liqueur
30 larges Shrimp; peeled, deveined & butterflied
Juice of
3 Lemons
Salt and pepper
¼ cup Carrots; grated
1 teaspoon Ground pepper
1½ cup Flour
1 teaspoon Sugar
2 teaspoons Paprika
2 teaspoons Kosher salt
1 Bottle beer
1 Lemon; juice of
16 Shrimp; peeled, deveined, diced into 1/2 inch pieces

Directions

SHRIMP FRITTERS

1. Combine wine, shallots, garlic, & peppercorns in saucepan & bring to boil. Reduce heat & simmer for 20-25 minutes, reducing liquid to ⅓. Cool to room temperature, strain & cream into ½ pound of butter.

2. Combine fennel, Worcestershire, garlic powder, salt, & 2 tbs Pernod & mix well into butter mixture.

3. Melt remaining butter in large saucepan. Add shrimp & saute for 4 minutes or until pink.

4. Add remaining Pernod to shrimp & cook on medium heat for 3 minutes. Add 1 cup of Fennel Butter into shrimp mixture, melt & combine well.

5. Add lemon juice & combine with shrimp mixture. Season with salt and pepper to taste.

6. Remove shrimp, place on plates or serving platter. Pour Fennel Butter over shrimp & serve with Fritters. SHRIMP FRITTERS: 1. Combine all ingredients but shrimp into batter.

2. Fold shrimp lightly into batter. Fry in deep fat for approximately 5 minutes, or until golden brown. AMERICAN RESTAURANT

E. 25 ST, KANSAS CITY. WINE:FUME BLANC, ROBERT MONDAVI, 1981

From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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