| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | July 1994 | 1 | Servings | |
INGREDIENTS
| 1 | lb | Medium shrimp, about 32 |
| 4 | T | Fresh lemon juice |
| 2 | t | Fennel seeds, crushed |
| A pinch dried hot red pepper | ||
| flakes if | ||
| desired | ||
| 6 | T | Olive oil |
| 3 | Garlic cloves, crushed | |
| 1/2 | Lemon, sliced thin | |
| 2 | t | 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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