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