Creole Garlic and Shrimp Appetizer by TWT

[beemaster]

Creole Garlic and Shrimp Appetizer

1/2 c Butter or margarine, softened
2 T Minced fresh parsley
1 T Minced shallots (heaping)
4 Cloves garlic, minced
1/4 t Paprika
1/8 t Cayenne pepper
1/8 t Salt
2 t Pernod
1/2 t Lemon juice
1 1/2 lb Shrimp, shelled and deveined
Flour
Olive oil
1/2 Juice of lemon
3/4 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. Sauté 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.