Name: Sauteed Shrimp/fennel Butter
Ingredients: 2 c White wine; 3 Shallots; minced; 4 Cloves garlic; minced; 2 ts Whole peppercorns; 3/4 lb Unsalted butter; 2 ts Ground fennel seed; 1/4 ts Worcestershire sauce; 1 ts Garlic powder; 1 ts Kosher salt; 3/4 c Pernod liqueur; 30 lg Shrimp; peeled, deveined & butterflied; Juice of; 3 Lemons; Salt and pepper; 1/4 c Carrots; grated; 1 ts Ground pepper; 1 1/2 c Flour; 1 ts Sugar; 2 ts Paprika; 2 ts Kosher salt; 1 Bottle beer; 1 Lemon; juice of; 16 Shrimp; peeled, deveined, diced into 1/2 inch pieces

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	American	Seafood	6	Servings

INGREDIENTS

2	c	White wine
3		Shallots; minced
4		Cloves garlic; minced
2	ts	Whole peppercorns
3/4	lb	Unsalted butter
2	ts	Ground fennel seed
1/4	ts	Worcestershire sauce
1	ts	Garlic powder
1	ts	Kosher salt
3/4	c	Pernod liqueur
30	lg	Shrimp; peeled, deveined & butterflied
		Juice of
3		Lemons
		Salt and pepper
1/4	c	Carrots; grated
1	ts	Ground pepper
1 1/2	c	Flour
1	ts	Sugar
2	ts	Paprika
2	ts	Kosher salt
1		Bottle beer
1		Lemon; juice of
16		Shrimp; peeled, deveined, diced into 1/2 inch pieces

INSTRUCTIONS

SHRIMP FRITTERS
1. Combine wine, shallots, garlic, & peppercorns in saucepan & bring to
boil. Reduce heat & simmer for 20-25 minutes, reducing liquid to 1/3. Cool
to room temperature, strain & cream into 1/2 pound of butter.
2. Combine fennel, Worcestershire, garlic powder, salt, & 2 tbs Pernod &
mix well into butter mixture.
3. Melt remaining butter in large saucepan. Add shrimp & saute for 4
minutes or until pink.
4. Add remaining Pernod to shrimp & cook on medium heat for 3 minutes. Add
1 cup of Fennel Butter into shrimp mixture, melt & combine well.
5. Add lemon juice & combine with shrimp mixture. Season with salt and
pepper to taste.
6. Remove shrimp, place on plates or serving platter. Pour Fennel Butter
over shrimp & serve with Fritters. SHRIMP FRITTERS:
1. Combine all ingredients but shrimp into batter.
2. Fold shrimp lightly into batter. Fry in deep fat for approximately 5
minutes, or until golden brown.
AMERICAN RESTAURANT
E. 25 ST, KANSAS CITY. WINE:FUME
BLANC, ROBERT MONDAVI, 1981
From the <Micro Cookbook Collection of American recipes>, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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