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, .