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Seafood, Grains American Seafood 6 Servings

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
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

INSTRUCTIONS

SHRIMP FRITTERS
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
BLANC, ROBERT MONDAVI, 1981
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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