Creole Garlic & Shrimp Appetizer
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6 Servings
0.50 c Butter or margarine,softened
1.00 tb Minced shallots(heaping)
0.25 ts Paprika
0.13 ts Salt
0.50 ts Lemon juice
Flour
0.50 Juice of lemon
2.00 tb Minced fresh parsley
4.00 Cloves garlic,minced
0.13 ts Cayenne pepper
2.00 ts Pernod
1.50 lb Shrimp,shelled and deveined
Olive oil
0.75 c Dry white wine
1. Cream butter with wooden spoon for several minutes..
2. Add parsley, shallots, garlic, seasonings, Pernod and 1/2 teaspoon
lemon juice; mix well and set aside..
3. Coat shrimp with flour..
4. Heat olive oil in large skillet; shake flour from shrimp and add
shrimp to skillet..
5. Saute shrimp very quickly, about 3 minutes; when they start to turn
pink, cook them on other side..
6. Drain oil from skillet..
7. Add 1/2 cup lemon juice and the wine and shake pan briefly over
heat, about 1 minute..
8. Add reserved garlic butter and toss shrimp quickly with wooden
spoon..
9. When butter is melted, serve shrimp immediately..
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