| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp; (about 32) |
| 4 |
tb |
Fresh lemon juice |
| 2 |
ts |
Fennel seeds; crushed |
|
|
A pinch dried hot red pepper flakes if |
|
|
; desired |
| 6 |
tb |
Olive oil |
| 3 |
lg |
Garlic cloves; crushed |
| 1/2 |
|
Lemon; sliced thin |
| 2 |
ts |
Finely chopped fresh tarragon leaves; or to taste, plus a |
|
|
; tarragon sprig for |
|
|
; garnish |
INSTRUCTIONS
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.
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