2 pounds of shrimp, shelled and deveined
1/2 cup butter
1 tablespoon minced shallots
1/4 teaspoon paprika
1/8 teaspoon salt
1/2 teaspoon lemon juice
1 pinch flour
1/2 of a lemon, juiced
2 tablespoon minced fresh parsley
4 cloves garlic, minced
1/8 tablespoon cayenne pepper
2 tablespoons Pernod
1 teaspoon olive oil
3/4 cup dry white wine
Cream butter with wooden spoon for several minutes. Add parsley, shallots, garlic, seasonings, Pernod, and 1/2 tsp of lemon juice. Mix well and set aside. Coat Shrimp with flour. Heat the olive oil in large skillet. Shake flour from Shrimp and add the Shrimp to skillet. Saute Shrimp very quickly for about 3 minutes. When they start to turn pink, cook them on other side. Drain oil from skillet. Add the remaining lemon juice and the wine to the pan, and shake it briefly over the heat for 1 minute. Then add the garlic butter and toss shrimp quickly with wooden spoon. When the butter is melted, serve the shrimp at once. Serves 6.
Seafood Index | Recipe Index | Home