• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sauteed Shrimp/fennel Butter

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 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

 Directions

SHRIMP FRITTERS
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

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

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