| 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
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