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Title: Citrus Fennel Shrimp with Tarragon Categories: Cooking liv, Import Yield: 1 Servings 4 c Water 1 c Dry white wine 1 Lemon; sliced 1 Lime; sliced 1 tb Salt 1 Bay leaf 1 Onion; quartered 1 lb Medium shrimp (about 32); -deveined and shelled, -leaving tail intact 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 2 teaspoons fennel seeds, crushed Pinch dried hot red pepper flakes 6 tablespoons olive oil 3 large garlic cloves, crushed 2 teaspoons finely chopped fresh tarragon leaves Garnish: Tarragon sprigs In a large pot, bring water and wine to a boil with 1/2 of the lemon and lime slices, salt, bay leaf and onion and boil 5 minutes. Add shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Drain shrimp and cool. In a bowl whisk together lemon juice, lime juice, fennel seeds, red pepper flakes, and salt and pepper to taste and add oil in a stream, whisking. Stir in shrimp, garlic, reserved lemon and lime slices and marinate, covered and chilled, stirring occasionally, at least 6 hours or overnight. Stir in chopped tarragon. Serve shrimp garnished with tarragon sprigs. Yield: Serves 8 as an hors d'oeuvre Recipe by: Cooking Live Show #CL8932 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" |