Sauteed Shrimp/fennel Butter
| Yield: | 6 Servings |
| Categories: | Seafood |
| 2 | c | White wine |
| 3 | Shallots; minced | |
| 4 | Cloves garlic; minced | |
| 2 | ts | Whole peppercorns |
| 3/4 | lb | Unsalted butter |
| 2 | ts | Ground fennel seed |
| 1/4 | ts | Worcestershire sauce |
| 1 | ts | Garlic powder |
| 1 | ts | Kosher salt |
| 3/4 | c | Pernod liqueur |
| 30 | lg | Shrimp; peeled, deveined & butterflied |
| Juice of | ||
| 3 | Lemons | |
| Salt and pepper | ||
| SHRIMP FRITTERS | ||
| 1/4 | c | Carrots; grated |
| 1 | ts | Ground pepper |
| 1 1/2 | c | Flour |
| 1 | ts | Sugar |
| 2 | ts | Paprika |
| 2 | ts | Kosher salt |
| 1 | Bottle beer | |
| 1 | Lemon; juice of | |
| 16 | Shrimp; peeled, deveined, diced into 1/2 inch pieces |
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