Citrus Fennel Shrimp With Tarragon
| 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 | T | Salt |
| 1 | Bay leaf | |
| 1 | Onion, quartered | |
| 1 | lb | Medium shrimp, about 32 |
| deveined and shelled | ||
| leaving tail intact |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 586
Calories From Fat: 44
Total Fat: 4.9g
Cholesterol: 571.5mg
Sodium: 9590.2mg
Potassium: 967.1mg
Carbohydrates: 28.4g
Fiber: 2.4g
Sugar: 9.5g
Protein: 63.6g