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Sauteed Shrimp/fennel Butter



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Sauteed Shrimp/fennel Butter

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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

1. Combine wine, shallots, garlic, & peppercorns in saucepan & bring to
boil. Reduce heat & simmer for 20-25 minutes, reducing liquid to 1/3. Cool
to room temperature, strain & cream into 1/2 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

Ingredients:

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

Serves:

6 Servings

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