| 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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