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Garlic Shrimp

  Butter/Margarine 1⁄2 Cup (8 tbs) (At Room Temperature)
  Garlic 4 Clove (20 gm), minced
  Finely chopped parsley 2 Tablespoon
  Finely chopped shallots 1 1⁄2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Red cayenne pepper 1⁄8 Teaspoon
  Pernod/Other anise-flavored liqueur 2 Teaspoon
  Large shrimp 1 1⁄2 Pound, shelled, deveined (Or Large Shrimp)
  All purpose flour 1⁄4 Cup (4 tbs)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Lemon juice 2 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Salt To Taste
  Black pepper To Taste
  Chopped parsley 1 Tablespoon (If Desired)

In a small bowl, cream together butter or margarine, garlic, 2 tablespoons parsley, shallots, paprika, red pepper and liqueur.
Lightly dust shrimp with flour.
Heat oil in a large skillet.
Add shrimp; stirring frequently, pan-fry over medium heat 3 to 4 minutes or until shrimp become firm and turn pink.
Drain off oil.
Add lemon juice and wine to shrimp.
Shake pan over medium-high heat about 30 seconds.
Add garlic mixture.
Stir and toss shrimp until butter melts and mixture coats shrimp.
Season with salt and black pepper to taste.
Spoon onto a platter.
Sprinkle with chopped parsley; serve immediately.

Recipe Summary

Main Dish

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