Recipe - Sauteed Shrimpfennel Butter

2 cup White wine
3 Shallots; minced
4 Cloves garlic; minced
2 teaspoon Whole peppercorns
Three fourths pound Unsalted butter
2 teaspoon Ground fennel seed
One fourth teaspoon Worcestershire sauce
1 teaspoon Garlic powder
1 teaspoon Kosher salt
Three fourths cup Pernod liqueur
30 lg Shrimp; peeled, deveined
& butterflied
Juice of
3 Lemons
Salt and pepper

SHRIMP FRITTERS
One fourth cup Carrots; grated
1 teaspoon Ground pepper
1 One half cup Flour
1 teaspoon Sugar
2 teaspoon Paprika
2 teaspoon Kosher salt
1 Bottle beer
1 Lemon; juice of
16 Shrimp; peeled, deveined,
minced into One half inch pieces

1. Combine wine, shallots, garlic, & peppercorns in saucepan & bring to
boil. Reduce heat & simmer for 2025 minutes, reducing liquid to 1/3. Cool
to room temperature, strain & cream into One half 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.