| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Water |
| 1 |
c |
Dry white wine |
| 1 |
|
Lemon; sliced |
| 1 |
|
Lime; sliced |
| 1 |
tb |
Salt |
| 1 |
|
Bay leaf |
| 1 |
|
Onion; quartered |
| 1 |
lb |
Medium shrimp (about 32); deveined and shelled, leaving tail intact |
INSTRUCTIONS
2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons
fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive
oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh
tarragon leaves Garnish: Tarragon sprigs
In a large pot, bring water and wine to a boil with 1/2 of the lemon and
lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and
cook, stirring occasionally, until just cooked through, about 3 minutes.
Drain shrimp and cool.
In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper
flakes, and salt and pepper to taste and add oil in a stream, whisking.
Stir in shrimp, garlic, reserved lemon and lime slices and marinate,
covered and chilled, stirring occasionally, at least 6 hours or overnight.
Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs.
Yield: Serves 8 as an hors d'oeuvre
Recipe by: Cooking Live Show #CL8932 Posted to MC-Recipe Digest V1 #721 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997
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