Creole garlic & shrimp appetizer

Yield: 6 Servings

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

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.

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