Creole garlic & shrimp appetizer
6 Servings
Ingredients
| Quantity | 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 |
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.