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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.