Recipe - Creole Fried Chicken

One half cup Butter or margarine,softened
1 tablespoon Minced shallots(heaping)
One fourth teaspoon Paprika
1/8 teaspoon Salt
One half teaspoon Lemon juice
Flour
One half Juice of lemon
2 tablespoon Minced fresh parsley
4 Cloves garlic,minced
1/8 teaspoon Cayenne pepper
2 teaspoon Pernod
1 One half pound Shrimp,shelled and deveined
Olive oil
Three fourths cup Dry white wine

1. Cream butter with wooden spoon for several minutes.
2. Add parsley, shallots, garlic, seasonings, Pernod and One half 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini